Compositions comprising mogrosides, steviol glycosides and glycosylated derivatives thereof and methods of enhancing the mouthfeel or sweetness of consumables

ABSTRACT

The invention describes compositions comprising glycosylated mogroside(s) or glycosylated swingle extracts and methods of enhancing the mouthfeel, sweetness or flavor of consumable products.

CROSS REFERENCE TO RELATED APPLICATIONS

This application claims the priority dates of U.S. Provisional PatentApplication Ser. No. 62/416,356, filed Nov. 2, 2016 and ProvisionalPatent Application Ser. No. 62/577,776, filed Oct. 27, 2017, thedisclosures of which are incorporated by reference herein in theirentirety.

FIELD OF THE INVENTION

The invention relates generally to compositions comprising glycosylatedmogroside(s) or glycosylated swingle extracts and methods of enhancingthe mouthfeel, sweetness or flavor of consumable products.

BACKGROUND OF THE INVENTION

Mogrosides are a family of triterpene glycosides isolated from fruits ofSiraitia grosvenorii (Swingle), also known as Momordica grosvenori(Swingle), Luo Han Guo or monk fruit etc. Extracts of the fruits, i.e.,Swingle extracts, are commercially used as natural sweeteners. Fourmajor compounds, Mogroside V, Mogroside IV, Siamenoside I, and11-Oxomogroside V, have been identified from the fruits of Siraitiagrosvenorii (Swingle) that are responsible for the sweetness of thefruits. Mogroside V (abbreviated as “MGV” herein), is a mogrol glycosidecontaining five sugar residues per molecule. The chemical structure ofMGV is represented by formula (I) as shown below. In recent years,various extraction and purification methods have been developed whichare capable of providing Luo Han Guo fruit extracts having a relativelyhigh content of mogroside V. Such extracts are now being marketed asnon-caloric natural sweeteners in some countries.

Stevia extracts generally contain a high percentage of the glycosides ofthe diterpene steviol. For example, the leaves of stevia rebaudianacontain over 10 different steviol glycosides (abbreviated as “SG”herein). Steviol glycosides (SGs), whose structures are represented byformula (II) and Table I as noted below, are considered high intensityand non-caloric natural sweeteners (about 250-300 times that of sucrose)and have been used for several years in a number of countries assweeteners for a range of food products (consumables). Stevioside andrebaudioside A are the principal sweetening compounds and are generallyaccompanied by smaller amounts of other steviol glycosides. The tastequality of rebaudioside A is better than stevioside, because ofincreased sweetness and decreased bitterness (Phytochemistry 68, 2007,1855-1863).

TABLE 1 Compound name C.A.S. No. R₁ R₂ 1 Steviol 471-80-7 H H 2Steviolbioside 41093-60-1 H β-Glc-β-Glc(2→1) 3 Stevioside 57817-89-7β-Glc β-Glc-β-Glc(2→1) 4 Rebaudioside A 58543-16-1 β-Glc

5 Rebaudioside B 58543-17-2 H

6 Rebaudioside C 63550-99-2 β-Glc

7 Rebaudioside D 63279-13-0 β-Glc-β-Glc (2→1)

8 Rebaudioside E 63279-14-1 β-Glc-β-Glc β-Glc-β-Glc(2→1) (2→1) 9Rebaudioside F 438045-89-7 β-Glc

10 Rubusoside 63849-39-4 β-Glc β-Glc 11 Dulcoside A 64432-06-0 β-Glcβ-Glc-a-Rha(2→1) 12 Rebaudioside M 1220616-44-3 (β-Glc)₂-(β-Glc)₂-β-glc- (also known as β-glc- Rebaudioside X)

However, the taste and temporal profiles of swingle extracts and steviaextracts may not be ideal. For example, the mogroside V and steviolglycosides, such as rebaudioside A and rebaudioside B etc., have acertain off-flavors, or bitterness, metallic taste, a lingeringaftertaste, a licorice taste or delayed onset of sweetness.

Therefore, a need exists for substances, methods to prepare thesubstances and compositions that incorporate the substances thatovercome one or more of the current disadvantages noted above.

BRIEF SUMMARY OF THE INVENTION

The present invention surprisingly provides useful compositions thathave sweetness and good mouthfeel without one or more of off-flavor,bitterness, metallic taste, lingering aftertaste, a licorice taste ordelayed onset of sweetness.

The compositions include single components or mixtures of mogroside(s)(“MGs”), steviol glycosides (“SGs”), glycosylated mogrosides (“GMGs”),and glycosylated steviol glycosides (“GSGs”), in combination with eachother and optionally in combination with sugar.

Suitable compositions include the components (constituents) or mixturesof a GMG. In second embodiment, the GMG can be in combination withsugar. In a third embodiment, a composition is provided where GMG can becombined with a GSG. In a fourth embodiment, a composition is providedwhere GMG and an SG composition are combined. In a fifth embodiment, acomposition of GMG and a MG composition is provided. In a sixthembodiment, a composition of GMG, a GSG and sugar is provided. In aseventh embodiment, a composition of GMG, an SG and sugar is presented.An eighth embodiment includes a composition of a GMG, an MG and sugar. Aninth embodiment includes a composition of a GMG, a GSG and an SG. Atenth embodiment includes a composition of a GMG, a GSG and an MG. In aneleventh embodiment, a composition of a GMG, an SG and an MG ispresented. In a twelfth embodiment, a composition of a GMG, a GSG, an SGand an MG is provided. A thirteenth embodiment provides a composition ofa GMG, a GSG an SG and sugar. A fourteenth embodiment provides acomposition of a GMG, a GSG, an MG and sugar. A fifteenth embodimentprovides a composition of an MG, an SG, a GMG and a sweetener, such assugar. A sixteenth embodiment provides a composition of a GMG, a GSG anSG, an MG and sugar. A seventeenth embodiment provides a composition ofan MG and a GSG. An eighteenth embodiment provides a composition of anMG, a GSG and an SG. A nineteenth embodiment provides a composition ofan MG, a GSG and sugar. A twentieth embodiment provides a composition ofan MG, a GSG, an SG and sugar.

In certain aspects, the constituents noted above or combinations can beconsidered sweeteners. In other aspects, where the concentration of theconstituent or combinations described herein is below the threshold fordetection of sweetness the constituent or combination, then theconstituent or the combination described herein can be considered aflavoring. The flavoring can still help to mask the undesired attributesof individual constituents of an MG, an SG or a GSG.

It should be understood that the terms “MG”, “SG”, “GSG” and “GMG” asused above include not just the combination of various components of anMG extract but also each component in isolation from the othercomponents. For example, SGs include, for example, one or more ofsteviol, stevioside, steviolbioside, rebaudioside A, rebaudioside B,rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F,rebaudioside M, rebaudioside O, rebaudioside H, rebaudioside I,rebaudioside L, rebaudioside N, rebaudioside K, rebaudioside J,rubusoside and dulcoside A. MGs include, for example, mogroside II,mogroside III, mogroside IV, mogroside V, siamenoside I, and11-oxomogroside V.

Therefore, one or more of the constituents of an extract from mogroside(MGs) or stevia (SGs), or glycosylated products of MGs or SGs (GMGs) or(GSGs) can be excluded from the others advantageously to produce adesired taste profile. Alternatively, one or more of the individualconstituents of an extract from MGs, SGs, or the glycosylated products,GMGs or GSGs can be utilized in the absence of other constituents toarrive at a desired sweetness, taste profile or mouthfeel.

A surprising advantage and effect of the GMGs described herein, eitheras a glycosylated mixture of GMGs from a swingle extract or othermogroside source such as monk fruit, or as isolated GMG constituents,e.g., a single GMG such as glycosylated GMG-V, is the ability of theGMG(s) to reduce or eliminate bitterness, aftertaste, metallic taste,undesired lingering aftertaste, licorice taste or delayed onset ofsweetness associated with SG(s), MG(s) and/or GSG(s). That is, additionof a GMG(s) to any of stevia components, such as steviol, stevioside,steviolbioside, rebaudioside A (RA), rebaudioside B (RB), rebaudioside C(RC), rebaudioside D (RD), rebaudioside E (RE), rebaudioside F (RF),rebaudioside M (RM), rebaudioside O (RO), rebaudioside H (RH),rebaudioside I (RI), rebaudioside L (RL), rebaudioside N (RN),rebaudioside K (RK), rebaudioside J (RJ), rubusoside and dulcoside A ormixtures thereof, results in the reduction or eliminate of the unwantedtastes associated with the SG constituents. This masking effect of GMGsis also applicable to MGs as well as GSGs. MGs often have unwantedmaterials which remain from the extract from which the MG is isolated.Likewise, unwanted remaining SGs present from the extracts from whichthe GSGs were prepared, can be masked by the use of one or GMG(s).Furthermore, the GMGs described herein can enhance the mouthfeel ofsolutions or compositions.

The various constituents and combinations can be included with varioussweeteners including, but not limited to, sucrose, fructose, glucose,high fructose corn syrup, xylose, arabinose, rhamnose and sugaralcohols. Additionally, one or more artificial sweeteners can be used incombination with the combinations described herein and includeaspartame, sucralose, neotame, acesulfame potassium, saccharin andcombinations thereof.

The various embodiments disclosed herein can be incorporated intoconsumables, including but not limited to a food product, a flavoring, apharmaceutical composition, a dietary supplement, a nutraceutical, adental hygienic composition, a tabletop sweetener etc.

Food products include, but are not limited to, cereal products, riceproducts, tapioca products, sago products, baker's products, biscuitproducts, pastry products, bread products, confectionery products,desert products, gums, chewing gums, chocolates, ices, honey products,treacle products, yeast products, baking-powder, salt and spiceproducts, savory products, mustard products, vinegar products, sauces(condiments), tobacco products, cigars, cigarettes, processed foods,cooked fruits and vegetable products, meat and meat products, jellies,jams, fruit sauces, egg products, milk and dairy products, yogurts,cheese products, butter and butter substitute products, milk substituteproducts, soy products, edible oils and fat products, medicaments,beverages, carbonated beverages, alcoholic drinks, beers, soft drinks,mineral and aerated waters and other non-alcoholic drinks, fruit drinks,fruit juices, coffee, artificial coffee, tea, cocoa, including formsrequiring reconstitution, food extracts, plant extracts, meat extracts,condiments, sweeteners, nutraceuticals, gelatins, pharmaceutical andnon-pharmaceutical gums, tablets, lozenges, drops, emulsions, elixirs,syrups and other preparations for making beverages, and combinationsthereof.

While multiple embodiments are disclosed, still other embodiments of thepresent invention will become apparent to those skilled in the art fromthe following detailed description. As will be apparent, the inventionis capable of modifications in various obvious aspects, all withoutdeparting from the spirit and scope of the present invention.Accordingly, the detailed descriptions are to be regarded asillustrative in nature and not restrictive.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is an evaluation curve of the sweetness detection threshold ofGMG-V20L.

FIG. 2 is an evaluation curve of the sweetness detection threshold ofGMG-V20S.

FIG. 3 is an evaluation curve of the sweetness detection threshold ofGMG-V40.

FIG. 4 is an evaluation curve of the sweetness detection threshold ofGMG-V60.

FIG. 5 is an evaluation curve of the sweetness detection threshold ofMGV20.

DETAILED DESCRIPTION

In the specification and in the claims, the terms “including” and“comprising” are open-ended terms and should be interpreted to mean“including, but not limited to . . . .” These terms encompass the morerestrictive terms “consisting essentially of” and “consisting of.”

It must be noted that as used herein and in the appended claims, thesingular forms “a”, “an”, and “the” include plural reference unless thecontext clearly dictates otherwise. As well, the terms “a” (or “an”),“one or more” and “at least one” can be used interchangeably herein. Itis also to be noted that the terms “comprising”, “including”,“characterized by” and “having” can be used interchangeably.

Definitions/Terminology

The phrases “MG compositions”, “GMG composition(s)”, “GSG compositions”,and “SG compositions” as used herein is intended to mean a combinationof at least one MG, GMG, GSG and/or SG (or individual constituentsthereof) with at least one other component, such as a MG, GMG, GSG, SG,and/or a sweetener for example. The phrase is also intended to includemultiple GMGs, GSGs, MGs and/or multiple steviol glycosides (SGs).Further, the compositions can further include additional additivesdescribed throughout the specification.

The term “sweetener(s)” is intended to include materials (other than theMGs, SGs, GMGs and GSGs described herein) that impart sweetness to acomposition, such as cane sugar, beet sugar, honey, sucrose, fructose,maltose, xylitol, sorbitol, dextrose, glucose, mannitol, arabinose,galactose, mannose, rhamnose, xylose, inulin, sucralose, aspartame,stevia acesulfame-K, neotame, thaumatin (a sweet tasting protein),erythritol, trehalose, raffinose, cellobiose, tagatose, DOLCIA PRIMA™allulose, inulin,N—[N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-alpha-aspartyl]-L-phenylalanine1-methyl ester, glycyrrhizin, sodium cyclamate, and mixtures thereof.

Other sweet tasting proteins besides thaumatin that are sweeteners, oralso referred to as sweetener enhancers, include for example, brazzein,miraculin, curculin, pentadin, mabinlin, etc.

In other aspects the compositions further include one or more salts,such as sodium carbonate, sodium bicarbonate, sodium chloride, potassiumchloride, magnesium chloride, sodium sulfate, magnesium sulfate, andpotassium sulfate, or any edible salt. The compositions can also furtherinclude cyclodextrin.

Extracts from the fruits of Siraitia grosvenorii (Swingle), also knownas Momordica grosvenori (Swingle), Luo Han Guo or monk fruit etc.provide a family of triterpene-glycosides and are referred to asmogroside(s) (“MGs”) throughout the specification. The extracts include,for example, mogroside V, mogroside IV, siamenoside I, and11-oxomogroside V. Constituents of the mogroside extracts are referredto by the designation “MG” followed by symbol, such as “V”, thereforemogroside V is “MGV”. Siamenoside I would be “SSI”, 11-oxomogroside Vwould be “OGV”.

The phrase “mogroside” is a triterpene-glycoside and is recognized inthe art and is intended to include the major and minor constituents ofmogroside extracts.

It should be understood that monk fruit extracts can contain, forexample, a mogroside such as MGV, in an amount of 20% by weight, 40% byweight, 50% by weight, 60% by weight or higher but containing othermogrosides or non-mogrosides in the extracts. For example, othercomponents include other mogrosides such as mogroside II, mogrosideIII_(A), mogroside III_(E), mogroside IV_(A), mogroside IV_(E),siamenoside I, and 11-oxomogroside V. In addition, some otherpolysaccharides or flavonoids may be present.

The mogroside(s) of interest can be purified before use.

Extracts from stevia plants provide steviol glycosides (“SGs”) withvarying percentages of components, SGs. The phrase “steviol glycoside”is recognized in the art and is intended to include the major and minorconstituents of stevia. These “SGs” include, for example, steviol,stevioside, steviolbioside, rebaudioside A (RA), rebaudioside B (RB),rebaudioside C (RC), rebaudioside D (RD), rebaudioside E (RE),rebaudioside F (RF), rebaudioside M (RM), rebaudioside O (RO),rebaudioside H (RH), rebaudioside I (RI), rebaudioside L (RL),rebaudioside N (RN), rebaudioside K (RK), rebaudioside J (RJ),rubusoside and dulcoside A (DA).

A “steviol glycoside” (SG) as referred to herein, pertains to a materialthat includes a steviol glycoside found in the stevia plant, such asrebaudioside A (RA), rebaudioside B (RB), rebaudioside ID (RD),stevioside, etc. and the mixtures thereof. The steviol glycoside ofinterest can be purified before use.

For example, the acronym “RAxx” as used herein denotes a purity ofRebaudioside A (RA) final product isolated from crude extract of Stevia,where “xx” is a number between 01 and 99 (or higher) and is thepercentage of Rebaudioside A in the dried product. More generally,acronyms of the type “YYxx” are used herein to denote the purity of agiven ingredient denoted by the placeholder “YY”, as a mass percentageof a compound, where “xx” is a number between 01 and 99 (or higher) andis the percentage of product YY in the product. For instance, a compoundthat is 95% steviol glycosides (“SG”) would be denoted by “SG95”, and acompound that is 97% stevioside (“STV”) would be denoted by “STV97”. Aproduct of that is 97% rebaudioside A would be denoted by “RA97”.Denoted percentages for RA ranged from 90 to 99.5 include a margin ofplus or minus 0.5% point (any from 90% to 99.5%), unless otherwiseindicated. Denoted percentages for RA ranged from 70 to less than 90include a margin of plus or minus 0.5% point (any from 70% to less than90%), unless otherwise indicated. Denoted percentages for RA ranged from20 to less than 70 include a margin of plus or minus 0.5% point (anyfrom 20% to less than 70%), unless otherwise indicated. For instance,“99% or higher purity Reb A” would include purity between 98.5% Reb Aand RA99.5, whereas “RA97” would include a range of 96.5% to 97.5%.“RA99+” means greater than 99.0% purity Reb A. “Pure Reb A” is denotedas RA99.5, and is defined in U.S. Patent Application Publication No.2006/0083838.

A “glycosylated mogroside(s)” (GMG, GMGs), refers to a mogroside that isglycosylated at least at one or more positions in addition to thosepositions glycosylated in native form, obtained, for example, bysynthetic manipulation or by enzymatic processes.

The terms “glycosylated mogroside”, or “glycosylated swingle extractcontaining a glycosylated mogroside” refers to compounds obtained bytransglycosylating swingle extract containing mogrosides, ortransglycosylating purified mogrosides so as to add glucose units, forexample, one, two, three, four, five or more than five glucose units, tothe native mogrosides by glycosyltransferase, preferably, CGTase enzyme(cyclodextringlycosyltransferase). Herein, the glycosylatedmogroside(s), or the glycosylated swingle extract containingglycosylated mogroside(s), comprises short chain compounds obtained byhydrolyzation of glycosylated product and also comprisesnon-glycosylated ingredients which are the residue of non-reactedmogrosides, or unreacted components other than mogrosides contained inthe swingle extract.

A suitable procedure to prepare glycosylated mogrosides (GMGs) orglycosylated swingle extract(s) includes i) dissolving dextrin in water(eg., reverse osmosis), ii) adding the mogrosides or extract to thesolubilized dextrin to obtain a mixture, wherein the ratio of dextrin tomogrosides/extract is optimized in a ratio of between 40:60 and 60:40,iii) adding CGTase enzyme to the mixture followed by incubating themixture at 60° C. for a desired length of reaction time to glycosylatemogrosides with glucose molecules derived from dextrin.

After achieving the desired ratio of GMG(s) and residual mogroside(s)contents, the reaction mixture is heated to 90-100° C. for 30 minutes toinactivate the CGTase, which is then removed by filtration.

Optionally, amylase can be added to the mixture and the mixture isincubated at 70° C. for a desired length of reaction time to shorten thelength of glucose chain(s) in the GMG molecules.

Decolorization and/or spray drying the resulting mixture of GMG,residual mogrosides and dextrin can then be undertaken.

It should be understood that GMG(s) essentially contains glycosylatedmogroside(s), but also contains unreacted mogrosides, dextrin and othernon-mogroside substances found in extracts. It should also be understoodthat the GMG(s) can be purified and/or separated into purified/isolatedcomponents.

A “glycosylated steviol glycoside(s)” (GSG, GSGs) as referred to herein,pertains to a steviol glycoside that is glycosylated at multiplepositions (including partially glycosylated steviol glycosides)obtained, for example, by synthetic manipulation or by enzymaticprocesses, such as GSG-RA50. It should be understood that GSG(s)essentially contains a glycosylated steviol glycoside(s), but alsocontains unreacted steviol glycosides, dextrin and other non-steviolglycoside substances found in extracts. It should also be understoodthat the GSG(s) can be purified and/or separated into purified/isolatedcomponents.

The term “glycosylated steviol glycosides” (GSGs) refers to compoundsobtained by enzymatic processes, for example, by transglycosylatingstevia extract containing steviol glycosides, or by common knownsynthetic manipulation. Herein, the GSGs comprise glycosylated steviaextract containing glycosylated steviol glycoside(s) and also comprisesshort chain compounds obtained by hydrolyzation of glycosylated product,as well as non-glycosylated components which are the residue ofunreacted steviol glycosides, or unreacted components other than steviolglycosides contained in the stevia extract. The methods and GSGs foundin KR10-2008-0085811 are herein incorporated by reference.

The abbreviation “GX” is noted throughout the specification and refersto glycosyl groups “G” where “X” is a value from 1 to 20 and refers tothe number of glycosyl groups present in the molecule. For example,Stevioside G1 (ST-G1) has one (1) glycosyl group (G), thus “G1”,Stevioside G2 (ST-G2) has two (2) glycosyl groups present, Stevioside G3(ST-G3) has three (3) glycosyl groups present, Stevioside G4 (ST-G4) hasfour (4) glycosyl groups present, Stevioside G5 (ST-G5) has five (5)glycosyl groups present, Stevioside G6 (ST-G6) has six (6) glycosylgroups present, Stevioside G7 (ST-G7) has seven (7) groups present,Stevioside G8 (ST-G8) has eight (8) glycosyl groups present, SteviosideG9 (ST-G9) has nine (9) glycosyl groups present, etc. The glycosylationof the molecule can be determined by HPLC-MS.

The phrase “sucrose equivalence” or “SE” is the amount of non-sucrosesweetener required to provide the sweetness of a given percentage ofsucrose in the same food, beverage, or solution. For instance, anon-diet soft drink typically contains 12 grams of sucrose per 100 ml ofwater, i.e., 12% sucrose. This means that to be commercially accepted,diet soft drinks must have the same sweetness as a 12% sucrose softdrink, i.e., a diet soft drink must have a 12% SE. Soft drink dispensingequipment assumes an SE of 12%, since such equipment is set up for usewith sucrose-based syrups.

The phrase “taste profile” is defined as the temporal profile of allbasic tastes of a sweetener. The onset and decay of sweetness when asweetener is consumed, as perceived by trained human tasters andmeasured in seconds from first contact with a taster's tongue (“onset”)to a cutoff point (typically 180 seconds after onset), is called the“temporal profile of sweetness”. A plurality of such human tasters iscalled a “sensory panel”. In addition to sweetness, sensory panels canalso judge the temporal profile of the other “basic tastes”: bitterness,saltiness, sourness, piquance (aka spiciness), and umami (aka savorinessor meatiness). The onset and decay of bitterness when a sweetener isconsumed, as perceived by trained human tasters and measured in secondsfrom first perceived taste to the last perceived aftertaste at thecutoff point, is called the “temporal profile of bitterness”.

The term “mouthfeel” involves the physical and chemical interaction of aconsumable in the mouth. Herein, specifically, the term “mouthfeel”refers to the fullness sensation experienced in the mouth, which relatesto the body and texture of the consumable such as its viscosity.

The onset and decay of sweetness when a sweetener is consumed, asperceived by trained human tasters and measured in seconds from firstcontact with a taster's tongue (“onset”) to a cutoff point (typically180 seconds after onset), is called the “temporal profile of sweetness”.A plurality of such human tasters is called a “sensory panel”. Inaddition to sweetness, sensory panels can also judge the temporalprofile of the other “basic tastes”: bitterness, saltiness, sourness,piquance (aka spiciness), and umami (aka savoriness or meatiness). Theonset and decay of bitterness when a sweetener is consumed, as perceivedby trained human tasters and measured in seconds from first perceivedtaste to the last perceived aftertaste at the cutoff point, is calledthe “temporal profile of bitterness”.

The phrase “sweetness detection threshold” refers to the minimumconcentration at which panelists consisting of 8 persons are able todetect sweetness in a composition, liquid or solid. This is furtherdefined as provided in the Examples herein.

Threshold of sweetness refers to a concentration of a material thatbelow a concentration where sweetness can be detected may still impart aflavor to the consumable (including water). When half of a trained panelof testers determines something is “sweet” at a given concentration,then the sample meets the threshold. When less than half of a panel oftesters cannot discern sweetness at a given concentration, thenconcentrations of the substance below the sweetness level are considereda flavoring.

The term “flavor” or “flavor characteristic”, as used herein, is thecombined sensory perception of the components of taste, odor, and/ortexture. The term “enhance”, as used herein, includes augmenting,intensifying, accentuating, magnifying, and potentiating the sensoryperception of a flavor characteristic without changing the nature orquality thereof. The term “modify”, as used herein, includes altering,varying, suppressing, depressing, fortifying and supplementing thesensory perception of a flavor characteristic where the quality orduration of such characteristic was deficient.

Components of the Compositions

In one embodiment, glycosylated steviol glycosides (GSGs) can beobtained for example, by synthetic manipulation or by enzymaticprocesses. The GSGs obtained by these methods are not naturallyoccurring steviol glycosides. The methods and GSGs found inKR10-2008-0085811 are herein incorporated by reference. Stevioside G1(ST-G1), Stevioside G2 (ST-G2), Stevioside G3 (ST-G3), Stevioside G4(ST-G4), Stevioside G5 (ST-G5), Stevioside G6 (ST-G6), Stevioside G7(ST-G7), Stevioside G8 (ST-G8), Stevioside G9 (ST-G9), Rebaudioside A G1(RA-G1), Rebaudioside A G2 (RA-G2), Rebaudioside A G3 (RA-G3),Rebaudioside A G4 (RA-G4), Rebaudioside A G5 (RA-G5), Rebaudioside A G6(RA-G6), Rebaudioside A G7 (RA-G7), Rebaudioside A G8 (RA-G8),Rebaudioside A G9 (RA-G9), Rebaudioside B G1 (RB-G1), Rebaudioside B G2(RB-G2), Rebaudioside B G3 (RB-G3), Rebaudioside B G4 (RB-G4),Rebaudioside B G5 (RB-G5), Rebaudioside B G6 (RB-G6), Rebaudioside B G7(RB-G7), Rebaudioside B G8 (RB-G8), Rebaudioside B G9 (RB-G9),Rebaudioside C G1 (RC-G1), Rebaudioside C G2 (RC-G2), Rebaudioside C G3(RC-G3), Rebaudioside C G4 (RC-G4), Rebaudioside C G5 (RC-G5),Rebaudioside C G6 (RC-G6), Rebaudioside C G7 (RC-G7), Rebaudioside C G8(RC-G8), Rebaudioside C G9 (RC-G9), or any combination thereof can beincorporated into the sweetener compositions of the current invention.Alternatively in the current embodiments, the glycosylation process canbe modified as to provide partially glycosylated steviol glycosides thatcan have further unique solubility and/or taste profiles.

A suitable method to prepare the glycosylated steviol glycosides (GSGs)can be found, for example, in KR10-2008-0085811 in Examples 1 and 2. Itis also anticipated that other steviol glycosides, for example steviol,steviolbioside, rebaudioside B, rebaudioside C, rebaudioside D,rebaudioside E, rebaudioside F, rebaudioside M, rebaudioside O,rebaudioside H, rebaudioside I, rebaudioside L, rebaudioside N,rebaudioside K, rebaudioside J, rubusoside and dulcoside A can beenzymatically modified to afford their corresponding multipleglycosylated glycosides: Steviol G1, Steviol G2 Steviol G3, Steviol G4,Steviol G5, Steviol G6, Steviol G7, Steviol G8, Steviol G9,Steviobioside G1, Steviobioside G2, Steviobioside G3, Steviobioside G4,Steviobioside G5, Steviobioside (36, Steviobioside G7, Steviobioside G8,Steviobioside G9, Rebaudioside B G1, Rebaudioside B G2, Rebaudioside BG3, Rebaudioside B G4, Rebaudioside B G5, Rebaudioside B G6,Rebaudioside B G7, Rebaudioside B G8, Rebaudioside B G9, Rebaudioside CG1, Rebaudioside C G2, Rebaudioside C G3, Rebaudioside C G4,Rebaudioside C G5, Rebaudioside C G6, Rebaudioside C G7, Rebaudioside CG8, Rebaudioside C G9, Rebaudioside D G1, Rebaudioside D G2,Rebaudioside D G3, Rebaudioside D G4, Rebaudioside D G5, Rebaudioside DG6, Rebaudioside D G7, Rebaudioside D G8, Rebaudioside D G9,Rebaudioside E G1, Rebaudioside E G2, Rebaudioside E G3, Rebaudioside EG4, Rebaudioside E G5, Rebaudioside E G6, Rebaudioside E G7,Rebaudioside E G8, Rebaudioside E G9, Rebaudioside F G1, Rebaudioside FG2, Rebaudioside F G3, Rebaudioside F G4, Rebaudioside F G5,Rebaudioside F G6, Rebaudioside F G7, Rebaudioside F G8, Rebaudioside FG9, Rebaudioside M G1, Rebaudioside M G2, Rebaudioside M G3,Rebaudioside E G4, Rebaudioside M G5, Rebaudioside M G6, Rebaudioside MG7, Rebaudioside M G8, Rebaudioside M G9, Rubusoside G1, Rubusoside G2,Rubusoside G3, Rubusoside G4, Rubusoside G5, Rubusoside G6, RubusosideG7, Rubusoside G8, Rubusoside G9, Dulcoside A G1, Dulcoside A G2,Dulcoside A G3, Dulcoside A G4, Dulcoside A G5, Dulcoside A G6,Dulcoside A G7, Dulcoside A G8, and Dulcoside A G9.

In a particular aspect, GSG-RA20, GSG-RA30, GSG-RA40, GSG-RA50,GSG-RA60, GSG-RA70, GSG-RA80, GSG-RA90, GSG-RA95, GSG-RA97,GSG-(RA50+RB8), GSG-(RA30+RC15), and GSG-(RA40+RB8) are GSGs which areused to be combined with steviol glycosides, such as RA, RB, RD, etc.GSG-RA20 is typically prepared from RA20 as a key starting material,GSG-RA30 is typically prepared from RA30 as a key starting material,GSG-RA40 is typically prepared from RA40 as a key starting material,GSG-RA50 is typically prepared from RA50 as a key starting material,GSG-RA60 is typically prepared from RA60 as a key starting material,GSG-RA70 is typically prepared from RA70 as a key starting material,GSG-RA80 is prepared from RA80 as the key starting material, GSG-RA90 istypically prepared from RA90 as a key starting material, GSG-RA95 istypically prepared from RA95 as a key starting material, and GSG-RA97 isprepared from RA97 as a key starting material. Since each compositioncontains varying concentrations of GSGs and steviol glycosides, theneach composition may have different solubility and taste properties. Itis envisioned that specific ratios of GSGs and steviol glycosides mayhave unique and beneficial physical and chemical properties that areunknown and have not been previously disclosed.

All of the components of the composition disclosed herein can bepurchased or be made by processes known to those of ordinary skill inthe art and combined (e.g., precipitation/co-precipitation, mixing,blending, grounding, mortar and pestle, microemulsion, solvothermal,sonochemical, etc.) or treated as defined by the current invention.Specifically, as examples, any one or more of GSG-RA20, GSG-RA30,GSG-RA40, GSG-RA50, GSG-RA60, GSG-RA70, SG-RA0, GSG-RA80, GSG-RA90,GSG-RA95, GSG-RA97, GSG-(RA50+RB8), GSG-(RA30+RC15), and GSG-(RA40+RB8)can be combined with one or more of steviol, stevioside, steviolbioside,rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D,rebaudioside E, rebaudioside F, rebaudioside M, rebaudioside O,rebaudioside H, rebaudioside I, rebaudioside L, rebaudioside N,rebaudioside K, rebaudioside J, rubusoside and dulcoside A to providesweetener compositions with improved solubility and/or improvedsweetness. The content of GSG or GSGs from any one or more of GSG-RA20,GSG-RA30, GSG-RA40, GSG-RA50, GSG-RA60, GSG-RA70, GSG-RA80, GSG-RA90,GSG-RA95, GSG-RA97, GSG-(RA50+RB8), GSG-(RA30+RC15), and GSG-(RA40+RB8)mixed with the disclosed steviol glycosides such as the steviolglycosides found in the stevia plant or sweet tea extract can be from 1%wt/wt to 100% wt/wt. A GSG or GSGs, such as any one or more of GSG-RA20,GSG-RA30, GSG-RA40, GSG-RA50, GSG-RA60, GSG-RA70, GSG-RA80, GSG-RA90,GSG-RA95, GSG-RA97, GSG-(RA50+RB8), GSG-(RA30+RC15), and GSG-(RA40+RB8)can be included in the composition at 1% wt/wt, 2% wt/wt, 3% wt/wt, 4%wt/wt, 5% wt/wt, 6% wt/wt, 7% wt/wt, 8% wt/wt, 9% wt/wt, 10% wt/wt, 11%wt/wt, 12% wt/wt, 13% wt/wt, 14% wt/wt, 15% wt/wt, 16% wt/wt, 17% wt/wt,18% wt/wt, 19% wt/wt, 20% wt/wt, 21% wt/wt, 22% wt/wt, 23% wt/wt, 24%wt/wt, 25% wt/wt, 26% wt/wt, 27% wt/wt, 28% wt/wt, 29% wt/wt, 30% wt/wt,31% wt/wt, 32% wt/wt, 33% wt/wt, 34% wt/wt, 35% wt/wt, 36% wt/wt, 37%wt/wt, 38% wt/wt, 39% wt/wt, 40% wt/wt, 41% wt/wt, 42% wt/wt, 43% wt/wt,44% wt/wt, 45% wt/wt, 46% wt/wt, 47% wt/wt, 48% wt/wt, 49% wt/wt, 50%wt/wt, 51% wt/wt, 52% wt/wt, 53% wt/wt, 54% wt/wt, 55% wt/wt, 56% wt/wt,57% wt/wt, 58% wt/wt, 59% wt/wt, 60% wt/wt, 61% wt/wt, 62% wt/wt, 63%wt/wt, 64% wt/wt, 65% wt/wt, 66% wt/wt, 67% wt/wt, 68% wt/wt, 69% wt/wt,70% wt/wt, 71% wt/wt, 72% wt/wt, 73% wt/wt, 74% wt/wt, 75% wt/wt, 76%wt/wt, 77% wt/wt, 78% wt/wt, 79% wt/wt, 80% wt/wt, 81% wt/wt, 82% wt/wt,83% wt/wt, 84% wt/wt, 85% wt/wt, 86% wt/wt, 87% wt/wt, 88% wt/wt, 89%wt/wt, 90% wt/wt, 91% wt/wt, 92% wt/wt, 93% wt/wt, 94% wt/wt, 95% wt/wt,96% wt/wt, 97% wt/wt, 98% wt/wt, 99% wt/wt, or 100% wt/wt and all rangesbetween 1 and 100% wt/wt, for example less than about 70 percentage byweight, less than about 50 percentage by weight, from about 1% wt/wt toabout 99% wt/wt, from about 1% wt/wt to about 98% wt/wt, from about 1%wt/wt to about 97% wt/wt, from about 1% wt/wt to about 95% wt/wt, fromabout 1% wt/wt to about 90% wt/wt, from about 1% wt/wt to about 80%wt/wt, from about 1% wt/wt to about 70% wt/wt, from about 1% wt/wt toabout 60% wt/wt, from about 1% wt/wt to about 50% wt/wt, from about 1%wt/wt to about 40% wt/wt, from about 1% wt/wt to about 30% wt/wt, fromabout 1% wt/wt to about 20% wt/wt, from about 1% wt/wt to about 10%wt/wt, from about 1% wt/wt to about 5% wt/wt, from about 2% wt/wt toabout 99% wt/wt, from about 2% wt/wt to about 98% wt/wt, from about 2%wt/wt to about 97% wt/wt, from about 2% wt/wt to about 95% wt/wt, fromabout 2% wt/wt to about 90% wt/wt, from about 2% wt/wt to about 80%wt/wt, from about 2% wt/wt to about 70% wt/wt, from about 2% wt/wt toabout 60% wt/wt, from about 2% wt/wt to about 50% wt/wt, from about 2%wt/wt to about 40% wt/wt, from about 2% wt/wt to about 30% wt/wt, fromabout 2% wt/wt to about 20% wt/wt, from about 2% wt/wt to about 10%wt/wt, from about 2% wt/wt to about 5% wt/wt, from about 3% wt/wt toabout 99% wt/wt, from about 3% wt/wt to about 98% wt/wt, from about 3%wt/wt to about 97% wt/wt, from about 3% wt/wt to about 95% wt/wt, fromabout 3% wt/wt to about 90% wt/wt, from about 3% wt/wt to about 80%wt/wt, from about 3% wt/wt to about 70% wt/wt, from about 3% wt/wt toabout 60% wt/wt, from about 3% wt/wt to about 50% wt/wt, from about 3%wt/wt to about 40% wt/wt, from about 3% wt/wt to about 30% wt/wt, fromabout 3% wt/wt to about 20% wt/wt, from about 3% wt/wt to about 10%wt/wt, from about 3% wt/wt to about 5% wt/wt, from about 5% wt/wt toabout 99% wt/wt, from about 5% wt/wt to about 98% wt/wt, from about 5%wt/wt to about 97% wt/wt, from about 5% wt/wt to about 95% wt/wt, fromabout 5% wt/wt to about 90% wt/wt, from about 5% wt/wt to about 80%wt/wt, from about 5% wt/wt to about 70% wt/wt, from about 5% wt/wt toabout 60% wt/wt, from about 5% wt/wt to about 50% wt/wt, from about 5%wt/wt to about 40% wt/wt, from about 5% wt/wt to about 30% wt/wt, fromabout 5% wt/wt to about 20% wt/wt, from about 5% wt/wt to about 10%wt/wt, from about 10% wt/wt to about 99% wt/wt, from about 10% wt/wt toabout 98% wt/wt, from about 10% wt/wt to about 97% wt/wt, from about 10%wt/wt to about 95% wt/wt, from about 10% wt/wt to about 90% wt/wt, fromabout 10% wt/wt to about 80% wt/wt, from about 10% wt/wt to about 70%wt/wt, from about 10% wt/wt to about 60% wt/wt, from about 10% wt/wt toabout 50% wt/wt, from about 10% wt/wt to about 40% wt/wt, from about 10%wt/wt to about 30% wt/wt, from about 10% wt/wt to about 20% wt/wt, fromabout 20 to less than about 50 percentage by weight, from about 30 toless than about 50 percentage by weight, from about 40 to less thanabout 50 percentage by weight, and from about 20 to 45 percentage byweight of the sweetening composition.

In another aspect, the one or more steviol glycosides (SG's) includingsteviol, stevioside, steviolbioside, rebaudioside A, rebaudioside B,rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F,rebaudioside M, rebaudioside O, rebaudioside H, rebaudioside I,rebaudioside L, rebaudioside N, rebaudioside K, rebaudioside J,rubusoside, and dulcoside A are contained in the composition withimproved solubility and/or sweetness. The steviol glycosides of thecompositions can make up 1% wt/wt, 2% wt/wt, 3% wt/wt, 4% wt/wt, 5%wt/wt, 6% wt/wt, 7% wt/wt, 8% wt/wt, 9% wt/wt, 10% wt/wt, 11% wt/wt, 12%wt/wt, 13% wt/wt, 14% wt/wt, 15% wt/wt, 16% wt/wt, 17% wt/wt, 18% wt/wt,19% wt/wt, 20% wt/wt, 21% wt/wt, 22% wt/wt, 23% wt/wt, 24% wt/wt, 25%wt/wt, 26% wt/wt, 27% wt/wt, 28% wt/wt, 29% wt/wt, 30% wt/wt, 31% wt/wt,32% wt/wt, 33% wt/wt, 34% wt/wt, 35% wt/wt, 36% wt/wt, 37% wt/wt, 38%wt/wt, 39% wt/wt, 40% wt/wt, 41% wt/wt, 42% wt/wt, 43% wt/wt, 44% wt/wt,45% wt/wt, 46% wt/wt, 47% wt/wt, 48% wt/wt, 49% wt/wt, 50% wt/wt, 51%wt/wt, 52% wt/wt, 53% wt/wt, 54% wt/wt, 55% wt/wt, 56% wt/wt, 57% wt/wt,58% wt/wt, 59% wt/wt, 60% wt/wt, 61% wt/wt, 62% wt/wt, 63% wt/wt, 64%wt/wt, 65% wt/wt, 66% wt/wt, 67% wt/wt, 68% wt/wt, 69% wt/wt, 70% wt/wt,71% wt/wt, 72% wt/wt, 73% wt/wt, 74% wt/wt, 75% wt/wt, 76% wt/wt, 77%wt/wt, 78% wt/wt, 79% wt/wt, 80% wt/wt, 81% wt/wt, 82% wt/wt, 83% wt/wt,84% wt/wt, 85% wt/wt, 86% wt/wt, 87% wt/wt, 88% wt/wt, 89% wt/wt, 90%wt/wt, 91% wt/wt, 92% wt/wt, 93% wt/wt, 94% wt/wt, 95% wt/wt, 96% wt/wt,97% wt/wt, 98% wt/wt, 99% wt/wt, or 100% wt/wt and all ranges between 1and 100% wt/wt, for example from about 1% wt/wt to about 99% wt/wt, fromabout 1% wt/wt to about 98% wt/wt, from about 1% wt/wt to about 97%wt/wt, from about 1% wt/wt to about 95% wt/wt, from about 1% wt/wt toabout 90% wt/wt, from about 1% wt/wt to about 80% wt/wt, from about 1%wt/wt to about 70% wt/wt, from about 1% wt/wt to about 60% wt/wt, fromabout 1% wt/wt to about 50% wt/wt, from about 1% wt/wt to about 40%wt/wt, from about 1% wt/wt to about 30% wt/wt, from about 1% wt/wt toabout 20% wt/wt, from about 1% wt/wt to about 10% wt/wt, from about 1%wt/wt to about 5% wt/wt, from about 2% wt/wt to about 99% wt/wt, fromabout 2% wt/wt to about 98% wt/wt, from about 2% wt/wt to about 97%wt/wt, from about 2% wt/wt to about 95% wt/wt, from about 2% wt/wt toabout 90% wt/wt, from about 2% wt/wt to about 80% wt/wt, from about 2%wt/wt to about 70% wt/wt, from about 2% wt/wt to about 60% wt/wt, fromabout 2% wt/wt to about 50% wt/wt, from about 2% wt/wt to about 40%wt/wt, from about 2% wt/wt to about 30% wt/wt, from about 2% wt/wt toabout 20% wt/wt, from about 2% wt/wt to about 10% wt/wt, from about 2%wt/wt to about 5% wt/wt, from about 3% wt/wt to about 99% wt/wt, fromabout 3% wt/wt to about 98% wt/wt, from about 3% wt/wt to about 97%wt/wt, from about 3% wt/wt to about 95% wt/wt, from about 3% wt/wt toabout 90% wt/wt, from about 3% wt/wt to about 80% wt/wt, from about 3%wt/wt to about 70% wt/wt, from about 3% wt/wt to about 60% wt/wt, fromabout 3% wt/wt to about 50% wt/wt, from about 3% wt/wt to about 40%wt/wt, from about 3% wt/wt to about 30% wt/wt, from about 3% wt/wt toabout 20% wt/wt, from about 3% wt/wt to about 10% wt/wt, from about 3%wt/wt to about 5% wt/wt, from about 5% wt/wt to about 99% wt/wt, fromabout 5% wt/wt to about 98% wt/wt, from about 5% wt/wt to about 97%wt/wt, from about 5% wt/wt to about 95% wt/wt, from about 5% wt/wt toabout 90% wt/wt, from about 5% wt/wt to about 80% wt/wt, from about 5%wt/wt to about 70% wt/wt, from about 5% wt/wt to about 60% wt/wt, fromabout 5% wt/wt to about 50% wt/wt, from about 5% wt/wt to about 40%wt/wt, from about 5% wt/wt to about 30% wt/wt, from about 5% wt/wt toabout 20% wt/wt, from about 5% wt/wt to about 10% wt/wt, from about 10%wt/wt to about 99% wt/wt, from about 10% wt/wt to about 98% wt/wt, fromabout 10% wt/wt to about 97% wt/wt, from about 10% wt/wt to about 95%wt/wt, from about 10% wt/wt to about 90% wt/wt, from about 10% wt/wt toabout 80% wt/wt, from about 10% wt/wt to about 70% wt/wt, from about 10%wt/wt to about 60% wt/wt, from about 10% wt/wt to about 50% wt/wt, fromabout 10% wt/wt to about 40% wt/wt, from about 10% wt/wt to about 30%wt/wt, and from about 10% wt/wt to about 20% wt/wt, of the sweeteningcomposition.

In another aspect, the one or more mogrosides (MGs) are contained in thecomposition with improved solubility and/or sweetness. The MGs of thecompositions can make up 1% wt/wt, 2% wt/wt, 3% wt/wt, 4% wt/wt, 5%wt/wt, 6% wt/wt, 7% wt/wt, 8% wt/wt, 9% wt/wt, 10% wt/wt, 11% wt/wt, 12%wt/wt, 13% wt/wt, 14% wt/wt, 15% wt/wt, 16% wt/wt, 17% wt/wt, 18% wt/wt,19% wt/wt, 20% wt/wt, 21% wt/wt, 22% wt/wt, 23% wt/wt, 24% wt/wt, 25%wt/wt, 26% wt/wt, 27% wt/wt, 28% wt/wt, 29% wt/wt, 30% wt/wt, 31% wt/wt,32% wt/wt, 33% wt/wt, 34% wt/wt, 35% wt/wt, 36% wt/wt, 37% wt/wt, 38%wt/wt, 39% wt/wt, 40% wt/wt, 41% wt/wt, 42% wt/wt, 43% wt/wt, 44% wt/wt,45% wt/wt, 46% wt/wt, 47% wt/wt, 48% wt/wt, 49% wt/wt, 50% wt/wt, 51%wt/wt, 52% wt/wt, 53% wt/wt, 54% wt/wt, 55% wt/wt, 56% wt/wt, 57% wt/wt,58% wt/wt, 59% wt/wt, 60% wt/wt, 61% wt/wt, 62% wt/wt, 63% wt/wt, 64%wt/wt, 65% wt/wt, 66% wt/wt, 67% wt/wt, 68% wt/wt, 69% wt/wt, 70% wt/wt,71% wt/wt, 72% wt/wt, 73% wt/wt, 74% wt/wt, 75% wt/wt, 76% wt/wt, 77%wt/wt, 78% wt/wt, 79% wt/wt, 80% wt/wt, 81% wt/wt, 82% wt/wt, 83% wt/wt,84% wt/wt, 85% wt/wt, 86% wt/wt, 87% wt/wt, 88% wt/wt, 89% wt/wt, 90%wt/wt, 91% wt/wt, 92% wt/wt, 93% wt/wt, 94% wt/wt, 95% wt/wt, 96% wt/wt,97% wt/wt, 98% wt/wt, 99% wt/wt, or 100% wt/wt and all ranges between 1and 100% wt/wt, for example from about 1% wt/wt to about 99% wt/wt, fromabout 1% wt/wt to about 98% wt/wt, from about 1% wt/wt to about 97%wt/wt, from about 1% wt/wt to about 95% wt/wt, from about 1% wt/wt toabout 90% wt/wt, from about 1% wt/wt to about 80% wt/wt, from about 1%wt/wt to about 70% wt/wt, from about 1% wt/wt to about 60% wt/wt, fromabout 1% wt/wt to about 50% wt/wt, from about 1% wt/wt to about 40%wt/wt, from about 1% wt/wt to about 30% wt/wt, from about 1% wt/wt toabout 20% wt/wt, from about 1% wt/wt to about 10% wt/wt, from about 1%wt/wt to about 5% wt/wt, from about 2% wt/wt to about 99% wt/wt, fromabout 2% wt/wt to about 98% wt/wt, from about 2% wt/wt to about 97%wt/wt, from about 2% wt/wt to about 95% wt/wt, from about 2% wt/wt toabout 90% wt/wt, from about 2% wt/wt to about 80% wt/wt, from about 2%wt/wt to about 70% wt/wt, from about 2% wt/wt to about 60% wt/wt, fromabout 2% wt/wt to about 50% wt/wt, from about 2% wt/wt to about 40%wt/wt, from about 2% wt/wt to about 30% wt/wt, from about 2% wt/wt toabout 20% wt/wt, from about 2% wt/wt to about 10% wt/wt, from about 2%wt/wt to about 5% wt/wt, from about 3% wt/wt to about 99% wt/wt, fromabout 3% wt/wt to about 98% wt/wt, from about 3% wt/wt to about 97%wt/wt, from about 3% wt/wt to about 95% wt/wt, from about 3% wt/wt toabout 90% wt/wt, from about 3% wt/wt to about 80% wt/wt, from about 3%wt/wt to about 70% wt/wt, from about 3% wt/wt to about 60% wt/wt, fromabout 3% wt/wt to about 50% wt/wt, from about 3% wt/wt to about 40%wt/wt, from about 3% wt/wt to about 30% wt/wt, from about 3% wt/wt toabout 20% wt/wt, from about 3% wt/wt to about 10% wt/wt, from about 3%wt/wt to about 5% wt/wt, from about 5% wt/wt to about 99% wt/wt, fromabout 5% wt/wt to about 98% wt/wt, from about 5% wt/wt to about 97%wt/wt, from about 5% wt/wt to about 95% wt/wt, from about 5% wt/wt toabout 90% wt/wt, from about 5% wt/wt to about 80% wt/wt, from about 5%wt/wt to about 70% wt/wt, from about 5% wt/wt to about 60% wt/wt, fromabout 5% wt/wt to about 50% wt/wt, from about 5% wt/wt to about 40%wt/wt, from about 5% wt/wt to about 30% wt/wt, from about 5% wt/wt toabout 20% wt/wt, from about 5% wt/wt to about 10% wt/wt, from about 10%wt/wt to about 99% wt/wt, from about 10% wt/wt to about 98% wt/wt, fromabout 10% wt/wt to about 97% wt/wt, from about 10% wt/wt to about 95%wt/wt, from about 10% wt/wt to about 90% wt/wt, from about 10% wt/wt toabout 80% wt/wt, from about 10% wt/wt to about 70% wt/wt, from about 10%wt/wt to about 60% wt/wt, from about 10% wt/wt to about 50% wt/wt, fromabout 10% wt/wt to about 40% wt/wt, from about 10% wt/wt to about 30%wt/wt, and from about 10% wt/wt to about 20% wt/wt, of the sweeteningcomposition.

In another aspect, the one or more glycosylated steviol glycosides(GSGs) are contained in the composition with improved solubility and/orsweetness. The GSGs of the compositions can make up 1% wt/wt, 2% wt/wt,3% wt/wt, 4% wt/wt, 5% wt/wt, 6% wt/wt, 7% wt/wt, 8% wt/wt, 9% wt/wt,10% wt/wt, 11% wt/wt, 12% wt/wt, 13% wt/wt, 14% wt/wt, 15% wt/wt, 16%wt/wt, 17% wt/wt, 18% wt/wt, 19% wt/wt, 20% wt/wt, 21% wt/wt, 22% wt/wt,23% wt/wt, 24% wt/wt, 25% wt/wt, 26% wt/wt, 27% wt/wt, 28% wt/wt, 29%wt/wt, 30% wt/wt, 31% wt/wt, 32% wt/wt, 33% wt/wt, 34% wt/wt, 35% wt/wt,36% wt/wt, 37% wt/wt, 38% wt/wt, 39% wt/wt, 40% wt/wt, 41% wt/wt, 42%wt/wt, 43% wt/wt, 44% wt/wt, 45% wt/wt, 46% wt/wt, 47% wt/wt, 48% wt/wt,49% wt/wt, 50% wt/wt, 51% wt/wt, 52% wt/wt, 53% wt/wt, 54% wt/wt, 55%wt/wt, 56% wt/wt, 57% wt/wt, 58% wt/wt, 59% wt/wt, 60% wt/wt, 61% wt/wt,62% wt/wt, 63% wt/wt, 64% wt/wt, 65% wt/wt, 66% wt/wt, 67% wt/wt, 68%wt/wt, 69% wt/wt, 70% wt/wt, 71% wt/wt, 72% wt/wt, 73% wt/wt, 74% wt/wt,75% wt/wt, 76% wt/wt, 77% wt/wt, 78% wt/wt, 79% wt/wt, 80% wt/wt, 81%wt/wt, 82% wt/wt, 83% wt/wt, 84% wt/wt, 85% wt/wt, 86% wt/wt, 87% wt/wt,88% wt/wt, 89% wt/wt, 90% wt/wt, 91% wt/wt, 92% wt/wt, 93% wt/wt, 94%wt/wt, 95% wt/wt, 96% wt/wt, 97% wt/wt, 98% wt/wt, 99% wt/wt, or 100%wt/wt and all ranges between 1 and 100% wt/wt, for example from about 1%wt/wt to about 99% wt/wt, from about 1% wt/wt to about 98% wt/wt, fromabout 1% wt/wt to about 97% wt/wt, from about 1% wt/wt to about 95%wt/wt, from about 1% wt/wt to about 90% wt/wt, from about 1% wt/wt toabout 80% wt/wt, from about 1% wt/wt to about 70% wt/wt, from about 1%wt/wt to about 60% wt/wt, from about 1% wt/wt to about 50% wt/wt, fromabout 1% wt/wt to about 40% wt/wt, from about 1% wt/wt to about 30%wt/wt, from about 1% wt/wt to about 20% wt/wt, from about 1% wt/wt toabout 10% wt/wt, from about 1% wt/wt to about 5% wt/wt, from about 2%wt/wt to about 99% wt/wt, from about 2% wt/wt to about 98% wt/wt, fromabout 2% wt/wt to about 97% wt/wt, from about 2% wt/wt to about 95%wt/wt, from about 2% wt/wt to about 90% wt/wt, from about 2% wt/wt toabout 80% wt/wt, from about 2% wt/wt to about 70% wt/wt, from about 2%wt/wt to about 60% wt/wt, from about 2% wt/wt to about 50% wt/wt, fromabout 2% wt/wt to about 40% wt/wt, from about 2% wt/wt to about 30%wt/wt, from about 2% wt/wt to about 20% wt/wt, from about 2% wt/wt toabout 10% wt/wt, from about 2% wt/wt to about 5% wt/wt, from about 3%wt/wt to about 99% wt/wt, from about 3% wt/wt to about 98% wt/wt, fromabout 3% wt/wt to about 97% wt/wt, from about 3% wt/wt to about 95%wt/wt, from about 3% wt/wt to about 90% wt/wt, from about 3% wt/wt toabout 80% wt/wt, from about 3% wt/wt to about 70% wt/wt, from about 3%wt/wt to about 60% wt/wt, from about 3% wt/wt to about 50% wt/wt, fromabout 3% wt/wt to about 40% wt/wt, from about 3% wt/wt to about 30%wt/wt, from about 3% wt/wt to about 20% wt/wt, from about 3% wt/wt toabout 10% wt/wt, from about 3% wt/wt to about 5% wt/wt, from about 5%wt/wt to about 99% wt/wt, from about 5% wt/wt to about 98% wt/wt, fromabout 5% wt/wt to about 97% wt/wt, from about 5% wt/wt to about 95%wt/wt, from about 5% wt/wt to about 90% wt/wt, from about 5% wt/wt toabout 80% wt/wt, from about 5% wt/wt to about 70% wt/wt, from about 5%wt/wt to about 60% wt/wt, from about 5% wt/wt to about 50% wt/wt, fromabout 5% wt/wt to about 40% wt/wt, from about 5% wt/wt to about 30%wt/wt, from about 5% wt/wt to about 20% wt/wt, from about 5% wt/wt toabout 10% wt/wt, from about 10% wt/wt to about 99% wt/wt, from about 10%wt/wt to about 98% wt/wt, from about 10% wt/wt to about 97% wt/wt, fromabout 10% wt/wt to about 95% wt/wt, from about 10% wt/wt to about 90%wt/wt, from about 10% wt/wt to about 80% wt/wt, from about 10% wt/wt toabout 70% wt/wt, from about 10% wt/wt to about 60% wt/wt, from about 10%wt/wt to about 50% wt/wt, from about 10% wt/wt to about 40% wt/wt, fromabout 10% wt/wt to about 30% wt/wt, and from about 10% wt/wt to about20% wt/wt, of the sweetening composition.

In another aspect, the one or more glycosylated mogrosides (GMGs) arecontained in the composition with improved solubility and/or sweetness.The GMGs of the compositions can make up 1% wt/wt, 2% wt/wt, 3% wt/wt,4% wt/wt, 5% wt/wt, 6% wt/wt, 7% wt/wt, 8% wt/wt, 9% wt/wt, 10% wt/wt,11% wt/wt, 12% wt/wt, 13% wt/wt, 14% wt/wt, 15% wt/wt, 16% wt/wt, 17%wt/wt, 18% wt/wt, 19% wt/wt, 20% wt/wt, 21% wt/wt, 22% wt/wt, 23% wt/wt,24% wt/wt, 25% wt/wt, 26% wt/wt, 27% wt/wt, 28% wt/wt, 29% wt/wt, 30%wt/wt, 31% wt/wt, 32% wt/wt, 33% wt/wt, 34% wt/wt, 35% wt/wt, 36% wt/wt,37% wt/wt, 38% wt/wt, 39% wt/wt, 40% wt/wt, 41% wt/wt, 42% wt/wt, 43%wt/wt, 44% wt/wt, 45% wt/wt, 46% wt/wt, 47% wt/wt, 48% wt/wt, 49% wt/wt,50% wt/wt, 51% wt/wt, 52% wt/wt, 53% wt/wt, 54% wt/wt, 55% wt/wt, 56%wt/wt, 57% wt/wt, 58% wt/wt, 59% wt/wt, 60% wt/wt, 61% wt/wt, 62% wt/wt,63% wt/wt, 64% wt/wt, 65% wt/wt, 66% wt/wt, 67% wt/wt, 68% wt/wt, 69%wt/wt, 70% wt/wt, 71% wt/wt, 72% wt/wt, 73% wt/wt, 74% wt/wt, 75% wt/wt,76% wt/wt, 77% wt/wt, 78% wt/wt, 79% wt/wt, 80% wt/wt, 81% wt/wt, 82%wt/wt, 83% wt/wt, 84% wt/wt, 85% wt/wt, 86% wt/wt, 87% wt/wt, 88% wt/wt,89% wt/wt, 90% wt/wt, 91% wt/wt, 92% wt/wt, 93% wt/wt, 94% wt/wt, 95%wt/wt, 96% wt/wt, 97% wt/wt, 98% wt/wt, 99% wt/wt, or 100% wt/wt and allranges between 1 and 100% wt/wt, for example from about 1% wt/wt toabout 99% wt/wt, from about 1% wt/wt to about 98% wt/wt, from about 1%wt/wt to about 97% wt/wt, from about 1% wt/wt to about 95% wt/wt, fromabout 1% wt/wt to about 90% wt/wt, from about 1% wt/wt to about 80%wt/wt, from about 1% wt/wt to about 70% wt/wt, from about 1% wt/wt toabout 60% wt/wt, from about 1% wt/wt to about 50% wt/wt, from about 1%wt/wt to about 40% wt/wt, from about 1% wt/wt to about 30% wt/wt, fromabout 1% wt/wt to about 20% wt/wt, from about 1% wt/wt to about 10%wt/wt, from about 1% wt/wt to about 5% wt/wt, from about 2% wt/wt toabout 99% wt/wt, from about 2% wt/wt to about 98% wt/wt, from about 2%wt/wt to about 97% wt/wt, from about 2% wt/wt to about 95% wt/wt, fromabout 2% wt/wt to about 90% wt/wt, from about 2% wt/wt to about 80%wt/wt, from about 2% wt/wt to about 70% wt/wt, from about 2% wt/wt toabout 60% wt/wt, from about 2% wt/wt to about 50% wt/wt, from about 2%wt/wt to about 40% wt/wt, from about 2% wt/wt to about 30% wt/wt, fromabout 2% wt/wt to about 20% wt/wt, from about 2% wt/wt to about 10%wt/wt, from about 2% wt/wt to about 5% wt/wt, from about 3% wt/wt toabout 99% wt/wt, from about 3% wt/wt to about 98% wt/wt, from about 3%wt/wt to about 97% wt/wt, from about 3% wt/wt to about 95% wt/wt, fromabout 3% wt/wt to about 90% wt/wt, from about 3% wt/wt to about 80%wt/wt, from about 3% wt/wt to about 70% wt/wt, from about 3% wt/wt toabout 60% wt/wt, from about 3% wt/wt to about 50% wt/wt, from about 3%wt/wt to about 40% wt/wt, from about 3% wt/wt to about 30% wt/wt, fromabout 3% wt/wt to about 20% wt/wt, from about 3% wt/wt to about 10%wt/wt, from about 3% wt/wt to about 5% wt/wt, from about 5% wt/wt toabout 99% wt/wt, from about 5% wt/wt to about 98% wt/wt, from about 5%wt/wt to about 97% wt/wt, from about 5% wt/wt to about 95% wt/wt, fromabout 5% wt/wt to about 90% wt/wt, from about 5% wt/wt to about 80%wt/wt, from about 5% wt/wt to about 70% wt/wt, from about 5% wt/wt toabout 60% wt/wt, from about 5% wt/wt to about 50% wt/wt, from about 5%wt/wt to about 40% wt/wt, from about 5% wt/wt to about 30% wt/wt, fromabout 5% wt/wt to about 20% wt/wt, from about 5% wt/wt to about 10%wt/wt, from about 10% wt/wt to about 99% wt/wt, from about 10% wt/wt toabout 98% wt/wt, from about 10% wt/wt to about 97% wt/wt, from about 10%wt/wt to about 95% wt/wt, from about 10% wt/wt to about 90% wt/wt, fromabout 10% wt/wt to about 80% wt/wt, from about 10% wt/wt to about 70%wt/wt, from about 10% wt/wt to about 60% wt/wt, from about 10% wt/wt toabout 50% wt/wt, from about 10% wt/wt to about 40% wt/wt, from about 10%wt/wt to about 30% wt/wt, and from about 10% wt/wt to about 20% wt/wt,of the sweetening composition.

In another aspect, the one or more sweeteners are contained in thecomposition with improved solubility and/or sweetness. The sweeteners ofthe compositions can make up 1% wt/wt, 2% wt/wt, 3% wt/wt, 4% wt/wt, 5%wt/wt, 6% wt/wt, 7% wt/wt, 8% wt/wt, 9% wt/wt, 10% wt/wt, 11% wt/wt, 12%wt/wt, 13% wt/wt, 14% wt/wt, 15% wt/wt, 16% wt/wt, 17% wt/wt, 18% wt/wt,19% wt/wt, 20% wt/wt, 21% wt/wt, 22% wt/wt, 23% wt/wt, 24% wt/wt, 25%wt/wt, 26% wt/wt, 27% wt/wt, 28% wt/wt, 29% wt/wt, 30% wt/wt, 31% wt/wt,32% wt/wt, 33% wt/wt, 34% wt/wt, 35% wt/wt, 36% wt/wt, 37% wt/wt, 38%wt/wt, 39% wt/wt, 40% wt/wt, 41% wt/wt, 42% wt/wt, 43% wt/wt, 44% wt/wt,45% wt/wt, 46% wt/wt, 47% wt/wt, 48% wt/wt, 49% wt/wt, 50% wt/wt, 51%wt/wt, 52% wt/wt, 53% wt/wt, 54% wt/wt, 55% wt/wt, 56% wt/wt, 57% wt/wt,58% wt/wt, 59% wt/wt, 60% wt/wt, 61% wt/wt, 62% wt/wt, 63% wt/wt, 64%wt/wt, 65% wt/wt, 66% wt/wt, 67% wt/wt, 68% wt/wt, 69% wt/wt, 70% wt/wt,71% wt/wt, 72% wt/wt, 73% wt/wt, 74% wt/wt, 75% wt/wt, 76% wt/wt, 77%wt/wt, 78% wt/wt, 79% wt/wt, 80% wt/wt, 81% wt/wt, 82% wt/wt, 83% wt/wt,84% wt/wt, 85% wt/wt, 86% wt/wt, 87% wt/wt, 88% wt/wt, 89% wt/wt, 90%wt/wt, 91% wt/wt, 92% wt/wt, 93% wt/wt, 94% wt/wt, 95% wt/wt, 96% wt/wt,97% wt/wt, 98% wt/wt, 99% wt/wt, or 100% wt/wt and all ranges between 1and 100% wt/wt, for example from about 1% wt/wt to about 99% wt/wt, fromabout 1% wt/wt to about 98% wt/wt, from about 1% wt/wt to about 97%wt/wt, from about 1% wt/wt to about 95% wt/wt, from about 1% wt/wt toabout 90% wt/wt, from about 1% wt/wt to about 80% wt/wt, from about 1%wt/wt to about 70% wt/wt, from about 1% wt/wt to about 60% wt/wt, fromabout 1% wt/wt to about 50% wt/wt, from about 1% wt/wt to about 40%wt/wt, from about 1% wt/wt to about 30% wt/wt, from about 1% wt/wt toabout 20% wt/wt, from about 1% wt/wt to about 10% wt/wt, from about 1%wt/wt to about 5% wt/wt, from about 2% wt/wt to about 99% wt/wt, fromabout 2% wt/wt to about 98% wt/wt, from about 2% wt/wt to about 97%wt/wt, from about 2% wt/wt to about 95% wt/wt, from about 2% wt/wt toabout 90% wt/wt, from about 2% wt/wt to about 80% wt/wt, from about 2%wt/wt to about 70% wt/wt, from about 2% wt/wt to about 60% wt/wt, fromabout 2% wt/wt to about 50% wt/wt, from about 2% wt/wt to about 40%wt/wt, from about 2% wt/wt to about 30% wt/wt, from about 2% wt/wt toabout 20% wt/wt, from about 2% wt/wt to about 10% wt/wt, from about 2%wt/wt to about 5% wt/wt, from about 3% wt/wt to about 99% wt/wt, fromabout 3% wt/wt to about 98% wt/wt, from about 3% wt/wt to about 97%wt/wt, from about 3% wt/wt to about 95% wt/wt, from about 3% wt/wt toabout 90% wt/wt, from about 3% wt/wt to about 80% wt/wt, from about 3%wt/wt to about 70% wt/wt, from about 3% wt/wt to about 60% wt/wt, fromabout 3% wt/wt to about 50% wt/wt, from about 3% wt/wt to about 40%wt/wt, from about 3% wt/wt to about 30% wt/wt, from about 3% wt/wt toabout 20% wt/wt, from about 3% wt/wt to about 10% wt/wt, from about 3%wt/wt to about 5% wt/wt, from about 5% wt/wt to about 99% wt/wt, fromabout 5% wt/wt to about 98% wt/wt, from about 5% wt/wt to about 97%wt/wt, from about 5% wt/wt to about 95% wt/wt, from about 5% wt/wt toabout 90% wt/wt, from about 5% wt/wt to about 80% wt/wt, from about 5%wt/wt to about 70% wt/wt, from about 5% wt/wt to about 60% wt/wt, fromabout 5% wt/wt to about 50% wt/wt, from about 5% wt/wt to about 40%wt/wt, from about 5% wt/wt to about 30% wt/wt, from about 5% wt/wt toabout 20% wt/wt, from about 5% wt/wt to about 10% wt/wt, from about 10%wt/wt to about 99% wt/wt, from about 10% wt/wt to about 98% wt/wt, fromabout 10% wt/wt to about 97% wt/wt, from about 10% wt/wt to about 95%wt/wt, from about 10% wt/wt to about 90% wt/wt, from about 10% wt/wt toabout 80% wt/wt, from about 10% wt/wt to about 70% wt/wt, from about 10%wt/wt to about 60% wt/wt, from about 10% wt/wt to about 50% wt/wt, fromabout 10% wt/wt to about 40% wt/wt, from about 10% wt/wt to about 30%wt/wt, and from about 10% wt/wt to about 20% wt/wt, of the sweeteningcomposition.

Additionally, the sweetener or alternatively the sweetener enhancer, canbe present in the compositions described herein in a range of from about0.5 ppm to about 10 ppm, from about 1 ppm to about 9 ppm, from about 2ppm to about 8 ppm, from about 3 ppm to about 7 ppm from about 4 ppm toabout 6 ppm, about 5 ppm, and all values and ranges encompassed over therange of from about 0.5 ppm to about 10 ppm.

Sugar, if present can be present in the compositions described herein ina range of from about 1 to about 10 weight percent, from about 2 toabout 9 weight percent, from about 3 to about 8 weight percent, fromabout 4 to about 7 weight percent, from about 5 to about 6 weightpercent and all values and ranges encompassed over the range of fromabout 1 to about 10 weight percent.

Other additives can be used in the compositions described herein toenhance flavor characteristics that are sweet, fruity, floral,herbaceous, spicy, aromatic, pungent, “nut-like” (e.g., almond, pecan),“spicy” (e.g., cinnamon, clove, nutmeg, anise and wintergreen),“non-citrus fruit” flavor (e.g., strawberry, cherry, apple, grape,currant, tomato, gooseberry and blackberry), “citrus fruit” flavor(e.g., orange, lemon and grapefruit), and other useful flavors,including coffee, cocoa, peppermint, spearmint, vanilla and maple.

The compositions noted herein can be used as a sugar substitute alone orin combination with a food product.

The compositions noted herein can be used in beverages, broths, andbeverage preparations selected from the group comprising carbonated,non-carbonated, frozen, semi-frozen (“slush”), non-frozen,ready-to-drink, concentrated (powdered, frozen, or syrup), dairy,non-dairy, herbal, non-herbal, caffeinated, non-caffeinated, alcoholic,non-alcoholic, flavored, non-flavored, vegetable-based, fruit-based,root/tuber/corm-based, nut-based, other plant-based, cola-based,chocolate-based, meat-based, seafood-based, other animal-based,algae-based, calorie enhanced, calorie-reduced, and calorie-freeproducts, optionally dispensed in open containers, cans, bottles orother packaging. Such beverages and beverage preparations can be inready-to-drink, ready-to-cook, ready-to-mix, raw, or ingredient form andcan use the composition as a sole sweetener or as a co-sweetener.

The compositions noted herein can be used in foods and food preparations(e.g., sweeteners, soups, sauces, flavorings, spices, oils, fats, andcondiments) from dairy-based, cereal-based, baked, vegetable-based,fruit-based, root/tuber/corm-based, nut-based, other plant-based,egg-based, meat-based, seafood-based, other animal-based, algae-based,processed (e.g., spreads), preserved (e.g., meals-ready-to-eat rations),and synthesized (e.g., gels) products.

The compositions noted herein can be used in candies, confections,desserts, and snacks selected from the group comprising dairy-based,cereal-based, baked, vegetable-based, fruit-based,root/tuber/corm-based, nut-based, gum-based, other plant-based,egg-based, meat-based, seafood-based, other animal-based, algae-based,processed (e.g., spreads), preserved (e.g., meals-ready-to-eat rations),and synthesized (e.g., gels) products. Such candies, confections,desserts, and snacks can be in ready-to-eat, ready-to-cook,ready-to-mix, raw, or ingredient form, and can use the compositions as asole sweetener or as a co-sweetener.

The GSG noted herein can be used in prescription and over-the-counterpharmaceuticals, assays, diagnostic kits, and therapies selected fromthe group comprising weight control, nutritional supplement, vitamins,infant diet, diabetic diet, athlete diet, geriatric diet, lowcarbohydrate diet, low fat diet, low protein diet, high carbohydratediet, high fat diet, high protein diet, low calorie diet, non-caloricdiet, oral hygiene products (e.g., toothpaste, mouthwash, rinses, floss,toothbrushes, other implements), personal care products (e.g., soaps,shampoos, rinses, lotions, balms, salves, ointments, paper goods,perfumes, lipstick, other cosmetics), professional dentistry products inwhich taste or smell is a factor (e.g., liquids, chewables, inhalables,injectables, salves, resins, rinses, pads, floss, implements), medical,veterinarian, and surgical products in which taste or smell is a factor(e.g., liquids, chewables, inhalables, injectables, salves, resins,rinses, pads, floss, implements), and pharmaceutical compoundingfillers, syrups, capsules, gels, and coating products.

The compositions noted herein can be used in consumer goods packagingmaterials and containers selected from the group comprising plasticfilm, thermoset and thermoplastic resin, gum, foil, paper, bottle, box,ink, paint, adhesive, and packaging coating products.

The compositions noted herein can be used in goods including sweeteners,co-sweeteners, coated sweetener sticks, frozen confection sticks,medicine spoons (human and veterinary uses), dental instruments,presweetened disposable tableware and utensils, sachets, edible sachets,potpourris, edible potpourris, artificial flowers, edible artificialflowers, clothing, edible clothing, massage oils, and edible massageoils.

Without limitation, the components (MGs, SGs, GMGs and GSGs) describedherein can each individually be in an amorphous form, each individuallyin a polymorphic form, each individually in a hydrate form, or mixturesthereof.

Various compositions can be prepared with the components discussedherein including MG(s), SG(s), GMG(s), GSG(s), and optionally, incombination a sweetener, such as sugar. Thus the following twentyembodiments are included as suitable compositions. It should beunderstood that the singular notations also include plural forms of theabbreviations, e.g., GMG includes GMGs.

(1) Mixtures of GMGs.

(2) A GMG in combination with a sweetener, e.g., sugar or a sweettasting protein.

(3) A GMG in combination with a GSG.

(4) A GMG in combination with an SG.

(5) A GMG in combination with an MG.

(6) A GMG, a GSG and a sweetener, e.g., sugar or a sweet tastingprotein.

(7) A GMG, an SG and a sweetener, e.g., sugar or a sweet tastingprotein.

(8) A GMG, an MG and a sweetener, e.g., sugar or a sweet tastingprotein.

(9) A GMG, a GSG and an SG.

(10) A GMG, a GSG and an MG.

(11) A GMG, an SG and an MG.

(12) A GMG, a GSG, an SG and an MG.

(13) A GMG, a GSG an SG and a sweetener, e.g., sugar or a sweet tastingprotein.

(14) A GMG, a GSG, an MG and a sweetener, e.g., sugar or a sweet tastingprotein.

(15) A GMG, a GSG an SG, an MG and a sweetener, e.g., sugar or a sweettasting protein.

(16) An MG, an SG, a GSG and a sweetener, e.g., sugar or a sweet tastingprotein.

(17) An MG and a GSG.

(18) An MG, a GSG and an SG.

(19) An MG, a GSG and a sweetener, e.g., sugar or a sweet tastingprotein.

(20) An MG, a GSG, an SG and a sweetener, e.g., sugar or a sweet tastingprotein.

In certain aspects, a sweet tasting protein is also referred to as asweetener enhancer.

Methods to Prepare Materials

Sources of mogrosides and mogroside extracts include Momordicagrosvenori. Other names include Momordica grosvenori fruit, Buddhafruit, Monordica fruit, luo han kuo, Siraitia grosvenorii, GrosvenerSiraitia, arhat fruit, monk's fruit, luo han guo, longevity fruit, lohankuo, luohanguo, la han qua (Vietnamese), rakanka (Japan). The juice orextract of the fruit includes mainly non-sugar natural sweeteners, thetriterpenoid glycosides, which include mogroside V (esgoside), mogrosideIV, and D-mannitol. The natural sweetness of them is 256-344, 126, and0.55-0.65 times of that of sugar. The juice/extract contains largeamounts of glucose, 14% fructose, proteins, vitamin C, and 26 inorganicelements such as manganese, iron, nickel, selenium, tin, iodine,molybdenum and others. The juice/extract also includes fatty acids, suchas linoleic acid, oleic acid, palmitic acid, stearic acid, palmiticacid, myristic acid, lauric acid, and decanoic acid.

A common process for obtaining a stevia extract is as follows.

Extract stevia leaves with water at 20-80° C. with the ratio of leavesto water being about 1:10 to 1:20 (w/v). The mixture can be clarified byflocculation or membrane filtration. The mixture can then be purifiedthrough a macroporous resin and ion exchange resin. The filtrate is thencrystallized with a mixture of water/alcohol (ethanol or methanol) toobtain a precipitate which is then filtered and dried.

As used herein, a swingle extract or mogroside extract containingmogrosides is produced by the method of extracting the fruit of Siraitiagrosvenorii (Swingle) with an alcohol, a mixture of alcohol and water,or water to obtain mixtures of mogrosides, then purified to providedesired mogrosides such as mogroside V. Specifically, a swingle extractcontaining mogrosides is produced by the method as follows: extractionof the fruit of Siraitia grosvenorii (Swingle) with an alcohol, amixture of alcohol and water, or water to obtain the mogrosides (such asmogroside V etc.) component ranging from about 1% to 99% by weight ofthe extract. In a preferred embodiment, the swingle extract containsabout 10-90% by weight mogrosides. In another preferred embodiment, theswingle extract contains about 20-80% by weight mogrosides. In anotherpreferred embodiment, the swingle extract contains about 30-70% byweight mogrosides. In another preferred embodiment, the swingle extractcontains about 40-60% by weight mogrosides.

A suitable process to obtain a mogroside extract (swingle extract) isprovided as follows. Luo Han Guo fruit is extracted with water or amixture of water/alcohol (ethanol or methanol) at a temperature of fromabout 40° C. to about 80° C. with the ratio of fruit to solvent beingabout 1:10 to about 1:20 (weight to volume). The liquid can be clarifiedby flocculation or membrane filtration followed by purification througha macroporous resin and ion exchange resin. Decloratizatioin can beaccomplished with activated carbon. Solids are then filtered and dried.

In one aspect as an example, glycosylated mogroside V (GMGV), isproduced by dissolving dextrin in water (reverse osmosis water). Theratio of GMGV to water is about 1:10 (weight/volume, (w/v)). A swingleextract with a mogroside content of between 1% and 99% is added todextrin solution. In one embodiment, the dextrin to swingle extractratio was optimized to a ratio of between 30:70 and 70:30. CGTase enzymeis added to the mixture (ratio of GMGV to CGTase is about 20:1 (w/v) andincubated at 60-70° C. for a desired length of reaction time (typicallyfrom about 2 hours to about 72 hours, more preferably from about 8 hoursto about 48 hours, even more preferably from about 12 hours to about 24hours) to glycosylate mogrosides with glucose molecules derived fromdextrin, wherein the addition amount by volume is about 0.1-0.5 ml basedon 1 g mogrosides. (The ratio of GMGV to CGTase is from about 10:1 toabout 20:1 w/v). After the desired ratio of GMGs and residual mogrosideand dextrin contents are achieved (monitored by HPLC to analyze thecontent of unreacted MGV), the reaction mixture is heated to 80-100° C.for 30 min to inactivate the CGTase, which is then removed byfiltration. The resulting solution of GMGs, residual mogroside anddextrin is decolored and spray dried.

HPLC conditions used were as follow:

Equipment: Shimadzu 20A

Column: Shiseido Capcell Pak C18 MG II SS5 (5 μm, 4.6 mm×250 mm)

Detector: UV.

Wave length: 203 nm.

Flow rate: 1 ml/minute.

Concentration of sample: 2.0 mg/ml 60% methanol.

Mobile phase: water-acetonitrile 82:18 to 68:32 gradient for 45 minutes.

KR10-2008-0085811, incorporated herein by reference, discloses thepreparation of glycosylated steviol glycosides, such as glycosylatedrebaudioside A and rebaudioside B etc., obtained from enzymaticprocesses generally by treating a stevia extract with dextrin and aglycosyltransferase, preferably, CGTase enzyme(cyclodextringlycosyltransferase) in an aqueous environment.

A suitable method is as follows. Dextrin is dissolved in water (e.g.,reverse osmosis water) to which a stevia extract with a total steviolglycoside content of about 70% to about 99% is added. CGTase enzyme isadded to the mixture and the mixture is incubated for a desired periodof time to glycosylate the steviol glycosides with glucose moleculesfrom the tapioca dextrin. After a suitable ratio of GSG(s) and residualsteviol glycoside content is achieved, the mixture is heated to about90° C. to about 100° C. for about 30 minutes to inactivate the CGTase,which is then removed by filtration. The resultant solution can bedecolorized and/or spray dried to provide a mixture of glycosylatedsteviol glycoside(s) (GSG(s)), residual steviol glycosides (SGs) anddextrin.

Unless defined otherwise, all technical and scientific terms used hereinhave the same meanings as commonly understood by one of ordinary skillin the art to which this invention belongs. All publications and patentsspecifically mentioned herein are incorporated by reference in theirentirety for all purposes including describing and disclosing thechemicals, instruments, statistical analyses and methodologies which arereported in the publications which might be used in connection with theinvention. All references cited in this specification are to be taken asindicative of the level of skill in the art. Nothing herein is to beconstrued as an admission that the invention is not entitled to antedatesuch disclosure by virtue of prior invention.

The following paragraphs enumerated consecutively from 1 through 151provide for various aspects of the present invention. In one embodiment,in a first paragraph (1), the present invention provides:

1. A composition comprising a glycosylated mogroside or a glycosylatedswingle extract and at least one non-mogroside based sweetener, anon-swingle based sweetener or a non-stevia based sweetener.

2. The composition according to paragraph 1, wherein the non-mogrosidebased sweetener, the non-swingle based sweetener or the non-stevia basedsweetener comprises one or more of cane sugar, beet sugar, honey,sucrose, fructose, maltose, xylitol, sorbitol, dextrose, glucose,mannitol, arabinose, galactose, mannose, rhamnose, xylose, inulin,sucralose, aspartame, stevia acesulfame-K, neotame, thaumatin (a sweettasting protein), brazzein, miraculin, curculin, pentadin, mabinlin,erythritol, trehalose, raffinose, cellobiose, tagatose, DOLCIA PRIMA™allulose, inulin,N—[N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-alpha-aspartyl]-L-phenylalanine1-methyl ester, glycyrrhizin, monellin, or sodium cyclamate and mixturesthereof.

3. The composition of either of paragraph 1 or 2, wherein theglycosylated mogroside or the glycosylated swingle extract comprises aglycosylated mogroside II, a glycosylated mogroside III, a glycosylatedmogroside IV, a glycosylated mogroside V, a glycosylated siamenoside Ior a glycosylated 11-oxomogroside V or any combination thereof.

4. The composition of paragraph 3, wherein the glycosylated mogroside orthe glycosylated swingle extract comprises glycosylated mogroside V.

5. The composition of paragraph 4, wherein the glycosylated mogroside Vis GMG-V20L, GMG-V20S, GMG-V40, or GMG-V60.

6. The composition of any of paragraphs 1 through 5, wherein the ratioof the glycosylated mogroside or the glycosylated swingle extract to thenon-mogroside sweetener is from 200:1 to about 1:2000 on a weight basis.

7. A composition comprising a glycosylated mogroside or a glycosylatedswingle extract and a glycosylated steviol glycoside or a glycosylatedstevia extract.

8. The composition of paragraph 7, wherein the glycosylated mogroside orthe glycosylated swingle extract comprises a glycosylated mogroside II,a glycosylated mogroside III, a glycosylated mogroside IV, aglycosylated mogroside V, a glycosylated siamenoside I or a glycosylated11-oxomogroside V or any combination thereof.

9. The composition of paragraph 8, wherein the glycosylated mogroside orthe glycosylated swingle extract comprises a glycosylated mogroside V.

10. The composition of paragraph 9, wherein the glycosylated mogroside Vis GMG-V20L, GMG-V20S, GMG-V40, or GMG-V60.

11. The composition of any of paragraphs 7 through 10, wherein theglycosylated steviol glycoside or glycosylated stevia extract comprisesone or more of the glycosylation products of steviol, stevioside,steviolbioside, rebaudioside A, rebaudioside B, rebaudioside C,rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside M,rebaudioside O, rebaudioside II, rebaudioside I, rebaudioside L,rebaudioside N, rebaudioside K, rebaudioside J, rubusoside, dulcoside Aand mixtures thereof.

12. The composition of paragraph 11, wherein the glycosylated product isa glycosylated rebaudioside A, a glycosylated rebaudioside B, aglycosylated rebaudioside D or combinations thereof.

13. The composition of any of paragraphs 7 through 12, wherein the ratioof the glycosylated mogroside or the glycosylated swingle extract to theglycosylated steviol glycoside or glycosylated stevia extract is from3:1 to about 1:3 on a weight basis.

14. A composition of a glycosylated mogroside or a glycosylated swingleextract and a steviol glycoside or a stevia extract.

15. The composition of paragraph 14, wherein the glycosylated mogrosideor the glycosylated swingle extract comprises a glycosylated mogrosideII, a glycosylated mogroside III, a glycosylated mogroside IV, aglycosylated mogroside V, a glycosylated siamenoside I or a glycosylated11-oxomogroside V or any combination thereof.

16. The composition of paragraph 15, wherein the glycosylated mogrosideor the glycosylated swingle extract comprises a glycosylated mogrosideV.

17. The composition of paragraph 16, wherein the glycosylated mogrosideV is GMG-V20L, GMG-V20S, GMG-V40, or GMG-V60.

18. The composition of any of paragraphs 14 through 17, wherein thesteviol glycoside or stevia extract comprises one or more of steviol,stevioside, steviolbioside, rebaudioside A, rebaudioside B, rebaudiosideC, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside M,rebaudioside O, rebaudioside H, rebaudioside I, rebaudioside L,rebaudioside N, rebaudioside K, rebaudioside J, rubusoside, dulcoside Aand mixtures thereof.

19. The composition of paragraph 18, wherein the steviol glycoside isrebaudioside A, rebaudioside B, rebaudioside D or mixtures thereof.

20. The composition of paragraph 19, wherein the rebaudioside A is RA98.

21. The composition of any of paragraphs 14 through 20, wherein theratio of the glycosylated mogroside or the glycosylated swingle extractto the steviol glycoside or stevia extract is from 1:1 to about 1:6 on aweight basis.

22. A composition comprising a glycosylated mogroside or a glycosylatedswingle extract and a mogroside or a swingle extract.

23. The composition of paragraph 22, wherein the glycosylated mogrosideor the glycosylated swingle extract comprises a glycosylated mogrosideII, a glycosylated mogroside III, a glycosylated mogroside IV, aglycosylated mogroside V, a glycosylated siamenoside I or a glycosylated11-oxomogroside V or any combination thereof.

24. The composition of paragraph 23, wherein the glycosylated mogrosideor the glycosylated swingle extract comprises a glycosylated mogrosideV.

25. The composition of paragraph 24, wherein the glycosylated mogrosideV is GMG-V20L, GMG-V20S, GMG-V40, or GMG-V60.

26. The composition of any of paragraphs 22 through 25, wherein themogroside or swingle extract comprises mogroside II, mogroside III,mogroside IV, mogroside V, siamenoside I or 11-oxomogroside V or anycombination thereof.

27. A composition comprising a glycosylated mogroside or a glycosylatedswingle extract, a glycosylated steviol glycoside or a glycosylatedstevia extract and at least one non-mogroside based sweetener, anon-swingle based sweetener or a non-stevia based sweetener.

28. The composition of paragraph 27, wherein the non-mogroside basedsweetener, the non-swingle based sweetener or the non-stevia basedsweetener comprises one or more of cane sugar, beet sugar, honey,sucrose, fructose, maltose, xylitol, sorbitol, dextrose, glucose,mannitol, arabinose, galactose, mannose, rhamnose, xylose, inulin,sucralose, aspartame, stevia acesulfame-K, neotame, thaumatin, brazzein,miraculin, curculin, pentadin, mabinlin, erythritol, trehalose,raffinose, cellobiose, tagatose, DOLCIA PRIMA™ allulose, inulin,N—[N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-alpha-aspartyl]-L-phenylalanine1-methyl ester, glycyrrhizin, monellin, or sodium cyclamate and mixturesthereof.

29. The composition of either of paragraph 27 or 28, wherein theglycosylated mogroside or the glycosylated swingle extract comprises aglycosylated mogroside II, a glycosylated mogroside III, a glycosylatedmogroside IV, a glycosylated mogroside V, a glycosylated siamenoside Ior a glycosylated 11-oxomogroside V or any combination thereof.

30. The composition of paragraph 29, wherein the glycosylated mogrosideor the glycosylated swingle extract comprises glycosylated mogroside V.

31. The composition of paragraph 30, wherein the glycosylated mogrosideV is GMG-V20L, GMG-V20S, GMG-V40, or GMG-V60.

32. The composition of any of paragraphs 27 through 31, wherein theglycosylated steviol glycoside or glycosylated stevia extract comprisesone or more of the glycosylation products of steviol, stevioside,steviolbioside, rebaudioside A, rebaudioside B, rebaudioside C,rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside M,rebaudioside O, rebaudioside H, rebaudioside I, rebaudioside L,rebaudioside N, rebaudioside K, rebaudioside J, rubusoside, dulcoside Aand mixtures thereof.

33. The composition of paragraph 32, wherein the glycosylated product isa glycosylated rebaudioside A, a glycosylated rebaudioside B, aglycosylated rebaudioside D or combinations thereof.

34. A composition comprising a glycosylated mogroside or a glycosylatedswingle extract, a steviol glycoside and at least one non-mogrosidebased sweetener, a non-swingle based sweetener or a non-stevia basedsweetener.

35. The composition of paragraph 34, wherein the non-mogroside basedsweetener, the non-swingle based sweetener or the non-stevia basedsweetener comprises one or more of cane sugar, beet sugar, honey,sucrose, fructose, maltose, xylitol, sorbitol, dextrose, glucose,mannitol, arabinose, galactose, mannose, rhamnose, xylose, inulin,sucralose, aspartame, stevia acesulfame-K, neotame, thaumatin, brazzein,miraculin, curculin, pentadin, mabinlin, erythritol, trehalose,raffinose, cellobiose, tagatose, DOLCIA PRIMA™ allulose, inulin,N—[N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-alpha-aspartyl]-L-phenylalanine1-methyl ester, glycyrrhizin, monellin, or sodium cyclamate and mixturesthereof.

36. The composition of either of paragraph 34 or 35, wherein theglycosylated mogroside or the glycosylated swingle extract comprises aglycosylated mogroside II, a glycosylated mogroside III, a glycosylatedmogroside IV, a glycosylated mogroside V, a glycosylated siamenoside Ior a glycosylated 11-oxomogroside V or any combination thereof.

37. The composition of paragraph 36, wherein the glycosylated mogrosideor the glycosylated swingle extract comprises glycosylated mogroside V.

38. The composition of paragraph 37, wherein the glycosylated mogrosideV is GMG-V20L, GMG-V20S, GMG-V40, or GMG-V60.

39. The composition of any of paragraphs 34 through 38, wherein thesteviol glycoside or stevia extract comprises one or more of steviol,stevioside, steviolbioside, rebaudioside A, rebaudioside B, rebaudiosideC, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside M,rebaudioside O, rebaudioside H, rebaudioside I, rebaudioside L,rebaudioside N, rebaudioside K, rebaudioside J, rubusoside, dulcoside Aand mixtures thereof.

40. The composition of paragraph 39, wherein the steviol glycoside isrebaudioside A, rebaudioside B, rebaudioside D or mixtures thereof.

41. The composition of paragraph 40, wherein the rebaudioside A is RA98.

42. A composition comprising a glycosylated mogroside or a glycosylatedswingle extract, a mogroside and at least one non-mogroside basedsweetener, a non-swingle based sweetener or a non-stevia basedsweetener.

43. The composition of paragraph 42, wherein the non-mogroside basedsweetener, the non-swingle based sweetener or the non-stevia basedsweetener comprises one or more of cane sugar, beet sugar, honey,sucrose, fructose, maltose, xylitol, sorbitol, dextrose, glucose,mannitol, arabinose, galactose, mannose, rhamnose, xylose, inulin,sucralose, aspartame, stevia acesulfame-K, neotame, thaumatin, brazzein,miraculin, curculin, pentadin, mabinlin, erythritol, trehalose,raffinose, cellobiose, tagatose, DOLCIA PRIMA™ allulose, inulin,N—[N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-alpha-aspartyl]-L-phenylalanine1-methyl ester, glycyrrhizin, monellin, or sodium cyclamate and mixturesthereof.

44. The composition of either of paragraph 42 or 43, wherein theglycosylated mogroside or the glycosylated swingle extract comprises aglycosylated mogroside II, a glycosylated mogroside III, a glycosylatedmogroside IV, a glycosylated mogroside V, a glycosylated siamenoside Ior a glycosylated 11-oxomogroside V or any combination thereof.

45. The composition of paragraph 44, wherein the glycosylated mogrosideor the glycosylated swingle extract comprises glycosylated mogroside V.

46. The composition of paragraph 45, wherein the glycosylated mogrosideV is GMG-V20L, GMG-V20S, GMG-V40, or GMG-V60.

47. The composition of any of paragraphs 42 through 46, wherein themogroside or swingle extract comprises mogroside II, mogroside III,mogroside IV, mogroside V, siamenoside I or 11-oxomogroside V or anycombination thereof.

48. A composition comprising a glycosylated mogroside or a glycosylatedswingle extract, a glycosylated steviol glycoside or a glycosylatedstevia extract and a steviol glycoside.

49. The composition of paragraph 48, wherein the glycosylated mogrosideor the glycosylated swingle extract comprises a glycosylated mogrosideII, a glycosylated mogroside III, a glycosylated mogroside IV, aglycosylated mogroside V, a glycosylated siamenoside I or a glycosylated11-oxomogroside V or any combination thereof.

50. The composition of paragraph 49, wherein the glycosylated mogrosideor the glycosylated swingle extract comprises glycosylated mogroside V.

51. The composition of paragraph 50, wherein the glycosylated mogrosideV is GMG-V20L, GMG-V20S, GMG-V40, or GMG-V60.

52. The composition of any of paragraphs 48 through 51, wherein theglycosylated steviol glycoside or glycosylated stevia extract comprisesone or more of the glycosylation products of steviol, stevioside,steviolbioside, rebaudioside A, rebaudioside B, rebaudioside C,rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside M,rebaudioside O, rebaudioside H, rebaudioside I, rebaudioside L,rebaudioside N, rebaudioside K, rebaudioside J, rubusoside, dulcoside Aand mixtures thereof.

53. The composition of paragraph 52, wherein the glycosylated product isa glycosylated rebaudioside A, a glycosylated rebaudioside B, aglycosylated rebaudioside D or combinations thereof.

54. The composition of any of paragraphs 48 through 54, wherein thesteviol glycoside or stevia extract comprises one or more of steviol,stevioside, steviolbioside, rebaudioside A, rebaudioside B, rebaudiosideC, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside M,rebaudioside O, rebaudioside H, rebaudioside I, rebaudioside L,rebaudioside N, rebaudioside K, rebaudioside J, rubusoside, dulcoside Aand mixtures thereof.

55. The composition of paragraph 54, wherein the steviol glycoside isrebaudioside A, rebaudioside B, rebaudioside D or mixtures thereof.

56. The composition of paragraph 55, wherein the rebaudioside A is RA98.

57. A composition comprising a glycosylated mogroside or a glycosylatedswingle extract, a glycosylated steviol glycoside or a glycosylatedstevia extract and a mogroside.

58. The composition of paragraph 57, wherein the glycosylated mogrosideor the glycosylated swingle extract comprises a glycosylated mogrosideII, a glycosylated mogroside III, a glycosylated mogroside IV, aglycosylated mogroside V, a glycosylated siamenoside I or a glycosylated11-oxomogroside V or any combination thereof.

59. The composition of paragraph 58, wherein the glycosylated mogrosideor the glycosylated swingle extract comprises glycosylated mogroside V.

60. The composition of paragraph 59, wherein the glycosylated mogrosideV is GMG-V20L, GMG-V20S, GMG-V40, or GMG-V60.

61. The composition of any of paragraphs 57 through 60, wherein theglycosylated steviol glycoside or glycosylated stevia extract comprisesone or more of the glycosylation products of steviol, stevioside,steviolbioside, rebaudioside A, rebaudioside B, rebaudioside C,rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside M,rebaudioside O, rebaudioside H, rebaudioside I, rebaudioside L,rebaudioside N, rebaudioside K, rebaudioside J, rubusoside, dulcoside Aand mixtures thereof.

62. The composition of paragraph 61, wherein the glycosylated product isa glycosylated rebaudioside A, a glycosylated rebaudioside B, aglycosylated rebaudioside D or combinations thereof.

63. The composition of any of paragraphs 57 through 62, wherein themogroside or swingle extract comprises mogroside II, mogroside III,mogroside IV, mogroside V, siamenoside I or 11-oxomogroside V or anycombination thereof.

64. A composition comprising a glycosylated mogroside or a glycosylatedswingle extract, a steviol glycoside or a stevia extract and a mogrosideor a swingle extract.

65. The composition of paragraph 64, wherein the glycosylated mogrosideor the glycosylated swingle extract comprises a glycosylated mogrosideII, a glycosylated mogroside III, a glycosylated mogroside IV, aglycosylated mogroside V, a glycosylated siamenoside I or a glycosylated11-oxomogroside V or any combination thereof.

66. The composition of paragraph 65, wherein the glycosylated mogrosideor the glycosylated swingle extract comprises glycosylated mogroside V.

67. The composition of paragraph 66, wherein the glycosylated mogrosideV is GMG-V20L, GMG-V20S, GMG-V40, or GMG-V60.

68. The composition of any of paragraphs 64 through 67, wherein thesteviol glycoside or stevia extract comprises one or more of steviol,stevioside, steviolbioside, rebaudioside A, rebaudioside B, rebaudiosideC, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside M,rebaudioside O, rebaudioside H, rebaudioside I, rebaudioside L,rebaudioside N, rebaudioside K, rebaudioside J, rubusoside, dulcoside Aand mixtures thereof.

69. The composition of paragraph 68, wherein the steviol glycoside isrebaudioside A, rebaudioside B, rebaudioside D or mixtures thereof.

70. The composition of paragraph 69, wherein the rebaudioside A is RA98.

71. The composition of any of paragraphs 64 through 70, wherein themogroside or swingle extract comprises mogroside II, mogroside III,mogroside IV, mogroside V, siamenoside I or 11-oxomogroside V or anycombination thereof.

72. A composition comprising a glycosylated mogroside or a glycosylatedswingle extract, a glycosylated steviol glycoside or a glycosylatedstevia extract, a steviol glycoside or a stevia extract and a mogrosideor a swingle extract.

73. The composition of paragraph 72, wherein the glycosylated mogrosideor the glycosylated swingle extract comprises a glycosylated mogrosideII, a glycosylated mogroside III, a glycosylated mogroside IV, aglycosylated mogroside V, a glycosylated siamenoside I or a glycosylated11-oxomogroside V or any combination thereof.

74. The composition of paragraph 73, wherein the glycosylated mogrosideor the glycosylated swingle extract comprises glycosylated mogroside V.

75. The composition of paragraph 74, wherein the glycosylated mogrosideV is GMG-V20L, GMG-V20S, GMG-V40, or GMG-V60.

76. The composition of any of paragraphs 72 through 75, wherein theglycosylated steviol glycoside or glycosylated stevia extract comprisesone or more of the glycosylation products of steviol, stevioside,steviolbioside, rebaudioside A, rebaudioside B, rebaudioside C,rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside M,rebaudioside O, rebaudioside H, rebaudioside I, rebaudioside L,rebaudioside N, rebaudioside K, rebaudioside J, rubusoside, dulcoside Aand mixtures thereof.

77. The composition of paragraph 76, wherein the glycosylated product isa glycosylated rebaudioside A, a glycosylated rebaudioside B, aglycosylated rebaudioside D or combinations thereof.

78. The composition of any of paragraphs 72 through 77, wherein thesteviol glycoside or stevia extract comprises one or more of steviol,stevioside, steviolbioside, rebaudioside A, rebaudioside B, rebaudiosideC, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside M,rebaudioside O, rebaudioside H, rebaudioside I, rebaudioside L,rebaudioside N, rebaudioside K, rebaudioside J, rubusoside, dulcoside Aand mixtures thereof.

79. The composition of paragraph 78, wherein the steviol glycoside isrebaudioside A, rebaudioside B, rebaudioside D or mixtures thereof.

80. The composition of paragraph 79, wherein the rebaudioside A is RA98.

81. The composition of any of paragraphs 72 through 80, wherein themogroside or swingle extract comprises mogroside II, mogroside III,mogroside IV, mogroside V, siamenoside I or 11-oxomogroside V or anycombination thereof.

82. A composition comprising a glycosylated mogroside or a glycosylatedswingle extract, a glycosylated steviol glycoside or a glycosylatedstevia extract, a steviol glycoside and at least one non-mogroside basedsweetener, a non-swingle based sweetener or a non-stevia basedsweetener.

83. The composition of paragraph 82, wherein the glycosylated mogrosideor the glycosylated swingle extract comprises a glycosylated mogrosideII, a glycosylated mogroside III, a glycosylated mogroside IV, aglycosylated mogroside V, a glycosylated siamenoside I or a glycosylated11-oxomogroside V or any combination thereof.

84. The composition of paragraph 83, wherein the glycosylated mogrosideor the glycosylated swingle extract comprises glycosylated mogroside V.

85. The composition of paragraph 84, wherein the glycosylated mogrosideV is GMG-V20L, GMG-V20S, GMG-V40, or GMG-V60.

86. The composition of any of paragraphs 82 through 85, wherein theglycosylated steviol glycoside or glycosylated stevia extract comprisesone or more of the glycosylation products of steviol, stevioside,steviolbioside, rebaudioside A, rebaudioside B, rebaudioside C,rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside M,rebaudioside O, rebaudioside H, rebaudioside I, rebaudioside L,rebaudioside N, rebaudioside K, rebaudioside J, rubusoside, dulcoside Aand mixtures thereof.

87. The composition of paragraph 86, wherein the glycosylated product isa glycosylated rebaudioside A, a glycosylated rebaudioside B, aglycosylated rebaudioside D or combinations thereof.

88. The composition of any of paragraphs 82 through 87, wherein thesteviol glycoside or stevia extract comprises one or more of steviol,stevioside, steviolbioside, rebaudioside A, rebaudioside B, rebaudiosideC, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside M,rebaudioside O, rebaudioside H, rebaudioside I, rebaudioside L,rebaudioside N, rebaudioside K, rebaudioside J, rubusoside, dulcoside Aand mixtures thereof.

89. The composition of paragraph 88, wherein the steviol glycoside isrebaudioside A, rebaudioside B, rebaudioside D or mixtures thereof.

90. The composition of paragraph 89, wherein the rebaudioside A is RA98.

91. The composition of any of paragraphs 82 through 80, wherein thenon-mogroside based sweetener, the non-swingle based sweetener or thenon-stevia based sweetener comprises one or more of cane sugar, beetsugar, honey, sucrose, fructose, maltose, xylitol, sorbitol, dextrose,glucose, mannitol, arabinose, galactose, mannose, rhamnose, xylose,inulin, sucralose, aspartame, stevia acesulfame-K, neotame, thaumatin,brazzein, miraculin, curculin, pentadin, mabinlin, erythritol,trehalose, raffinose, cellobiose, tagatose, DOLCIA PRIMA™ allulose,inulin,N—[N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-alpha-aspartyl]-L-phenylalanine1-methyl ester, glycyrrhizin, monellin, or sodium cyclamate and mixturesthereof.

92. A composition comprising a glycosylated mogroside or a glycosylatedswingle extract, a glycosylated steviol glycoside or a glycosylatedstevia extract, a mogroside or a swingle extract and at least onenon-mogroside based sweetener, a non-swingle based sweetener or anon-stevia based sweetener.

93. The composition of paragraph 92, wherein the glycosylated mogrosideor the glycosylated swingle extract comprises a glycosylated mogrosideII, a glycosylated mogroside III, a glycosylated mogroside IV, aglycosylated mogroside V, a glycosylated siamenoside I or a glycosylated11-oxomogroside V or any combination thereof.

94. The composition of paragraph 93, wherein the glycosylated mogrosideor the glycosylated swingle extract comprises glycosylated mogroside V.

95. The composition of paragraph 94, wherein the glycosylated mogrosideV is GMG-V20L, GMG-V20S, GMG-V40, or GMG-V60.

96. The composition of any of paragraphs 92 through 95, wherein theglycosylated steviol glycoside or glycosylated stevia extract comprisesone or more of the glycosylation products of steviol, stevioside,steviolbioside, rebaudioside A, rebaudioside B, rebaudioside C,rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside M,rebaudioside O, rebaudioside H, rebaudioside I, rebaudioside L,rebaudioside N, rebaudioside K, rebaudioside J, rubusoside, dulcoside Aand mixtures thereof.

97. The composition of paragraph 96, wherein the glycosylated product isa glycosylated rebaudioside A, a glycosylated rebaudioside B, aglycosylated rebaudioside D or combinations thereof.

98. The composition of any of paragraphs 92 through 97, wherein themogroside or swingle extract comprises mogroside II, mogroside III,mogroside IV, mogroside V, siamenoside I or 11-oxomogroside V or anycombination thereof.

99. The composition of any of paragraphs 92 through 98, wherein thenon-mogroside based sweetener, the non-swingle based sweetener or thenon-stevia based sweetener comprises one or more of cane sugar, beetsugar, honey, sucrose, fructose, maltose, xylitol, sorbitol, dextrose,glucose, mannitol, arabinose, galactose, mannose, rhamnose, xylose,inulin, sucralose, aspartame, stevia acesulfame-K, neotame, thaumatin,brazzein, miraculin, curculin, pentadin, mabinlin, erythritol,trehalose, raffinose, cellobiose, tagatose, DOLCIA PRIMA™ allulose,inulin,N—[N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-alpha-aspartyl]-L-phenylalanine1-methyl ester, glycyrrhizin, monellin, or sodium cyclamate and mixturesthereof.

100. A composition comprising a glycosylated mogroside or a glycosylatedswingle extract, a glycosylated steviol glycoside or a glycosylatedstevia extract, a steviol glycoside or a stevia extract, a mogroside ora swingle extract and a non-mogroside based sweetener, a non-swinglebased sweetener or a non-stevia based sweetener.

101. The composition of paragraph 100, wherein the glycosylatedmogroside or the glycosylated swingle extract comprises a glycosylatedmogroside II, a glycosylated mogroside III, a glycosylated mogroside IV,a glycosylated mogroside V, a glycosylated siamenoside I or aglycosylated 11-oxomogroside V or any combination thereof.

102. The composition of paragraph 101, wherein the glycosylatedmogroside or the glycosylated swingle extract comprises glycosylatedmogroside V.

103. The composition of paragraph 102, wherein the glycosylatedmogroside V is GMG-V20L, GMG-V20S, GMG-V40, or GMG-V60.

104. The composition of any of paragraphs 100 through 103, wherein theglycosylated steviol glycoside or glycosylated stevia extract comprisesone or more of the glycosylation products of steviol, stevioside,steviolbioside, rebaudioside A, rebaudioside B, rebaudioside C,rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside M,rebaudioside O, rebaudioside H, rebaudioside I, rebaudioside L,rebaudioside N, rebaudioside K, rebaudioside J, rubusoside, dulcoside Aand mixtures thereof.

105. The composition of paragraph 104, wherein the glycosylated productis a glycosylated rebaudioside A, a glycosylated rebaudioside B, aglycosylated rebaudioside D or combinations thereof.

106. The composition of any of paragraphs 100 through 105, wherein thesteviol glycoside or stevia extract comprises one or more of steviol,stevioside, steviolbioside, rebaudioside A, rebaudioside B, rebaudiosideC, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside M,rebaudioside O, rebaudioside H, rebaudioside I, rebaudioside L,rebaudioside N, rebaudioside K, rebaudioside J, rubusoside, dulcoside Aand mixtures thereof.

107. The composition of paragraph 106, wherein the steviol glycoside isrebaudioside A, rebaudioside B, rebaudioside D or mixtures thereof.

108. The composition of paragraph 107, wherein the rebaudioside A isRA98.

109. The composition of any of paragraphs 100 through 108, wherein themogroside or swingle extract comprises mogroside II, mogroside III,mogroside IV, mogroside V, siamenoside I or 11-oxomogroside V or anycombination thereof.

110. The composition of any of paragraphs 100 through 109, wherein thenon-mogroside based sweetener, the non-swingle based sweetener or thenon-stevia based sweetener comprises one or more of cane sugar, beetsugar, honey, sucrose, fructose, maltose, xylitol, sorbitol, dextrose,glucose, mannitol, arabinose, galactose, mannose, rhamnose, xylose,inulin, sucralose, aspartame, stevia acesulfame-K, neotame, thaumatin,brazzein, miraculin, curculin, pentadin, mabinlin, erythritol,trehalose, raffinose, cellobiose, tagatose, DOLCIA PRIMA™ allulose,inulin,N—[N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-alpha-aspartyl]-L-phenylalanine1-methyl ester, glycyrrhizin, monellin, or sodium cyclamate and mixturesthereof.

111. A composition comprising a mogroside or a swingle extract and aglycosylated steviol glycoside or a glycosylated stevia extract.

112. The composition of paragraph 111, wherein the mogroside or swingleextract comprises mogroside II, mogroside III, mogroside IV, mogrosideV, siamenoside I or 11-oxomogroside V or any combination thereof.

113. The composition of either paragraphs 111 or 112, wherein theglycosylated steviol glycoside or glycosylated stevia extract comprisesone or more of the glycosylation products of steviol, stevioside,steviolbioside, rebaudioside A, rebaudioside B, rebaudioside C,rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside M,rebaudioside O, rebaudioside H, rebaudioside I, rebaudioside L,rebaudioside N, rebaudioside K, rebaudioside J, rubusoside, dulcoside Aand mixtures thereof.

114. The composition of paragraph 113, wherein the glycosylated productis a glycosylated rebaudioside A, a glycosylated rebaudioside B, aglycosylated rebaudioside D or combinations thereof.

115. A composition comprising a mogroside or a swingle extract, aglycosylated steviol glycoside or a glycosylated stevia extract and asteviol glycoside or a stevia extract.

116. The composition of paragraph 116, wherein the mogroside or swingleextract comprises mogroside II, mogroside III, mogroside IV, mogrosideV, siamenoside I or 11-oxomogroside V or any combination thereof.

117. The composition of either paragraphs 115 or 116, wherein theglycosylated steviol glycoside or glycosylated stevia extract comprisesone or more of the glycosylation products of steviol, stevioside,steviolbioside, rebaudioside A, rebaudioside B, rebaudioside C,rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside M,rebaudioside O, rebaudioside H, rebaudioside I, rebaudioside L,rebaudioside N, rebaudioside K, rebaudioside J, rubusoside, dulcoside Aand mixtures thereof.

118. The composition of paragraph 117, wherein the glycosylated productis a glycosylated rebaudioside A, a glycosylated rebaudioside B, aglycosylated rebaudioside D or combinations thereof.

119. The composition of any of paragraphs 115 through 118, wherein thesteviol glycoside or stevia extract comprises one or more of steviol,stevioside, steviolbioside, rebaudioside A, rebaudioside B, rebaudiosideC, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside M,rebaudioside O, rebaudioside H, rebaudioside I, rebaudioside L,rebaudioside N, rebaudioside K, rebaudioside J, rubusoside, dulcoside Aand mixtures thereof.

120. The composition of paragraph 119, wherein the steviol glycoside isrebaudioside A, rebaudioside B, rebaudioside D or mixtures thereof.

121. The composition of paragraph 120, wherein the rebaudioside A isRA98.

122. A composition comprising a mogroside or a swingle extract, aglycosylated steviol glycoside or a glycosylated stevia extract and atleast one non-mogroside based sweetener, a non-swingle based sweeteneror a non-stevia based sweetener.

123. The composition of paragraph 122, wherein the mogroside or swingleextract comprises mogroside II, mogroside III, mogroside IV, mogrosideV, siamenoside I or 11-oxomogroside V or any combination thereof.

124. The composition of either paragraphs 122 or 123, wherein theglycosylated steviol glycoside or glycosylated stevia extract comprisesone or more of the glycosylation products of steviol, stevioside,steviolbioside, rebaudioside A, rebaudioside B, rebaudioside C,rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside M,rebaudioside O, rebaudioside H, rebaudioside I, rebaudioside L,rebaudioside N, rebaudioside K, rebaudioside J, rubusoside, dulcoside Aand mixtures thereof.

125. The composition of paragraph 124, wherein the glycosylated productis a glycosylated rebaudioside A, a glycosylated rebaudioside B, aglycosylated rebaudioside D or combinations thereof.

126. The composition of any of paragraphs 122 through 125, wherein thenon-mogroside based sweetener, the non-swingle based sweetener or thenon-stevia based sweetener comprises one or more of cane sugar, beetsugar, honey, sucrose, fructose, maltose, xylitol, sorbitol, dextrose,glucose, mannitol, arabinose, galactose, mannose, rhamnose, xylose,inulin, sucralose, aspartame, stevia acesulfame-K, neotame, thaumatin,brazzein, miraculin, curculin, pentadin, mabinlin, erythritol,trehalose, raffinose, cellobiose, tagatose, DOLCIA PRIMA™ allulose,inulin,N—[N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-alpha-aspartyl]-L-phenylalanine1-methyl ester, glycyrrhizin, monellin, or sodium cyclamate and mixturesthereof.

127. A composition comprising a mogroside or a swingle extract, aglycosylated steviol glycoside or a glycosylated stevia extract, asteviol glycoside or a stevia extract and at least one non-mogrosidebased sweetener, a non-swingle based sweetener or a non-stevia basedsweetener.

128. The composition of paragraph 127, wherein the mogroside or swingleextract comprises mogroside II, mogroside III, mogroside IV, mogrosideV, siamenoside I or 11-oxomogroside V or any combination thereof.

129. The composition of either paragraphs 127 or 128, wherein theglycosylated steviol glycoside or glycosylated stevia extract comprisesone or more of the glycosylation products of steviol, stevioside,steviolbioside, rebaudioside A, rebaudioside B, rebaudioside C,rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside M,rebaudioside O, rebaudioside H, rebaudioside I, rebaudioside L,rebaudioside N, rebaudioside K, rebaudioside J, rubusoside, dulcoside Aand mixtures thereof.

130. The composition of paragraph 129, wherein the glycosylated productis a glycosylated rebaudioside A, a glycosylated rebaudioside B, aglycosylated rebaudioside D or combinations thereof.

131. The composition of any of paragraphs 127 through 130, wherein thesteviol glycoside or stevia extract comprises one or more of steviol,stevioside, steviolbioside, rebaudioside A, rebaudioside B, rebaudiosideC, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside M,rebaudioside O, rebaudioside H, rebaudioside I, rebaudioside L,rebaudioside N, rebaudioside K, rebaudioside J, rubusoside, dulcoside Aand mixtures thereof.

132. The composition of paragraph 131, wherein the steviol glycoside isrebaudioside A, rebaudioside B, rebaudioside D or mixtures thereof.

133. The composition of paragraph 132, wherein the rebaudioside A isRA98.

134. The composition of any of paragraphs 127 through 133, wherein thenon-mogroside based sweetener, the non-swingle based sweetener or thenon-stevia based sweetener comprises one or more of cane sugar, beetsugar, honey, sucrose, fructose, maltose, xylitol, sorbitol, dextrose,glucose, mannitol, arabinose, galactose, mannose, rhamnose, xylose,inulin, sucralose, aspartame, stevia acesulfame-K, neotame, thaumatin,brazzein, miraculin, curculin, pentadin, mabinlin, erythritol,trehalose, raffinose, cellobiose, tagatose, DOLCIA PRIMA™ allulose,inulin, N—[N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-alpha-aspartyl]-Lphenylalanine 1-methyl ester, glycyrrhizin, monellin, or sodiumcyclamate and mixtures thereof.

135. A composition comprising a glycosylated steviol glycoside or aglycosylated stevia extract, a steviol glycoside or a stevia extract, amogroside and at least one non-mogroside based sweetener, a non-swinglebased sweetener or a non-stevia based sweetener.

136. The composition of paragraph 135, wherein the glycosylated steviolglycoside or glycosylated stevia extract comprises one or more of theglycosylation products of steviol, stevioside, steviolbioside,rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D,rebaudioside E, rebaudioside F, rebaudioside M, rebaudioside O,rebaudioside H, rebaudioside I, rebaudioside L, rebaudioside N,rebaudioside K, rebaudioside J, rubusoside, dulcoside A and mixturesthereof.

137. The composition of any of paragraphs 135 or 136, wherein thesteviol glycoside or stevia extract comprises one or more of steviol,stevioside, steviolbioside, rebaudioside A, rebaudioside B, rebaudiosideC, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside M,rebaudioside O, rebaudioside H, rebaudioside I, rebaudioside L,rebaudioside N, rebaudioside K, rebaudioside J, rubusoside, dulcoside Aand mixtures thereof.

138. The composition of paragraph 137, wherein the steviol glycoside isrebaudioside A, rebaudioside B, rebaudioside D or mixtures thereof.

139. The composition of paragraph 138, wherein the rebaudioside A isRA98.

140. The composition of any of paragraphs 135 through 139, wherein thenon-mogroside based sweetener, the non-swingle based sweetener or thenon-stevia based sweetener comprises one or more of cane sugar, beetsugar, honey, sucrose, fructose, maltose, xylitol, sorbitol, dextrose,glucose, mannitol, arabinose, galactose, mannose, rhamnose, xylose,inulin, sucralose, aspartame, stevia acesulfame-K, neotame, thaumatin,brazzein, miraculin, curculin, pentadin, mabinlin, erythritol,trehalose, raffinose, cellobiose, tagatose, DOLCIA PRIMA™ allulose,inulin,N—[N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-alpha-aspartyl]-L-phenylalanine1-methyl ester, glycyrrhizin, monellin, or sodium cyclamate and mixturesthereof.

141. The composition of paragraph 140, wherein the non-mogroside basedsweetener is sucrose.

142. The composition of any of paragraphs 1 through 141, furthercomprising a sweetener enhancer.

143. The composition of paragraph 142, wherein the sweetener enhancer isone or more of thaumatin, brazzein, miraculin, curculin, pentadin,and/or mabinlin.

144. The composition of paragraph 143, wherein the sweetener enhancer ispresent in the composition at a range of about 0.5 ppm to about 10 ppm.

145. The composition of paragraph 144, further comprising sugar.

146. The composition of paragraph 155, wherein the sugar is present inthe composition at a range of about 1 to about 10 weight percent.

147. The composition of any of paragraphs 1 through 146, furthercomprising a salt or cyclodextrin.

148. The composition of paragraph 147, wherein the salt comprises one orsalts, comprising sodium carbonate, sodium bicarbonate, sodium chloride,potassium chloride, magnesium chloride, sodium sulfate, magnesiumsulfate, potassium sulfate, or any edible salt.

149. The composition of any of paragraphs 1 through 146, wherein thecomposition taste characteristics is below the sweetness detectionthreshold and serves as a flavor.

150. The composition of any of paragraphs 1 through 146, wherein thecomposition taste characteristics is above the sweetness detectionthreshold and serves as a sweetener.

151. The composition of any of paragraphs 1 through 146, furthercomprising a consumable.

151. The composition of any of paragraphs 1 through 146, furthercomprising a consumable.

Additional embodiments include, but are not limited to the followingparagraphs 1 through 32.

1. A composition comprising a glycosylated mogroside or a glycosylatedswingle extract and at least one non-mogroside based sweetener, anon-swingle based sweetener or a non-stevia based sweetener.

2. The composition according to paragraph 1, wherein the non-mogrosidebased sweetener, the non-swingle based sweetener or the non-stevia basedsweetener comprises one or more of cane sugar, beet sugar, honey,sucrose, fructose, maltose, xylitol, sorbitol, dextrose, glucose,mannitol, arabinose, galactose, mannose, rhamnose, xylose, inulin,sucralose, aspartame, stevia acesulfame-K, neotame, thaumatin, brazzein,miraculin, curculin, pentadin, mabinlin, erythritol, trehalose,raffinose, cellobiose, tagatose, DOLCIA PRIMA™ allulose, inulin,N—[N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-alpha-aspartyl]-L-phenylalanine1-methyl ester, glycyrrhizin, monellin, or sodium cyclamate and mixturesthereof.

3. The composition according to paragraph 1 or 2, wherein theglycosylated mogroside or the glycosylated swingle extract comprises aglycosylated mogroside II, a glycosylated mogroside III, a glycosylatedmogroside IV, a glycosylated mogroside V, a glycosylated siamenoside Ior a glycosylated 11-oxomogroside V or any combination thereof.

4. The composition of paragraph 3, wherein the glycosylated mogroside orthe glycosylated swingle extract comprises glycosylated mogroside V.

5. The composition of paragraph 4, wherein the glycosylated mogroside Vis GMG-V20L, GMG-V20S, GMG-V40, or GMG-V60.

6. The composition according to paragraph 1 or 2, wherein the ratio ofthe glycosylated mogroside or the glycosylated swingle extract to thenon-mogroside sweetener is from 200:1 to about 1:2000 on a weight basis.

7. A composition comprising a glycosylated mogroside or a glycosylatedswingle extract and a glycosylated steviol glycoside or a glycosylatedstevia extract.

8. The composition of paragraph 7, wherein the glycosylated mogroside orthe glycosylated swingle extract comprises a glycosylated mogroside II,a glycosylated mogroside III, a glycosylated mogroside IV, aglycosylated mogroside V, a glycosylated siamenoside I or a glycosylated11-oxomogroside V or any combination thereof.

9. The composition according to paragraph 7 or 8, wherein theglycosylated mogroside or the glycosylated swingle extract comprises aglycosylated mogroside V.

10. The composition of paragraph 9, wherein the glycosylated mogroside Vis GMG-V20L, GMG-V20S, GMG-V40, or GMG-V60.

11. The composition according to paragraph 7 or 8, wherein theglycosylated steviol glycoside or glycosylated stevia extract comprisesone or more of the glycosylation products of steviol, stevioside,steviolbioside, rebaudioside A, rebaudioside B, rebaudioside C,rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside M,rebaudioside O, rebaudioside H, rebaudioside I, rebaudioside L,rebaudioside N, rebaudioside K, rebaudioside J, rubusoside, dulcoside Aand mixtures thereof.

12. The composition of paragraph 11, wherein the glycosylated product isa glycosylated rebaudioside A, a glycosylated rebaudioside B, aglycosylated rebaudioside D or combinations thereof.

13. The composition according to paragraph 7 or 8, wherein the ratio ofthe glycosylated mogroside or the glycosylated swingle extract to theglycosylated steviol glycoside or glycosylated stevia extract is from3:1 to about 1:3 on a weight basis.

14. A composition comprising a glycosylated mogroside or a glycosylatedswingle extract, a mogroside or swingle extract and optionally at leastone non-mogroside based sweetener, a non-swingle based sweetener or anon-stevia based sweetener or a steviol glycoside or stevia extract.

15. The composition of paragraph 14, wherein the non-mogroside basedsweetener, the non-swingle based sweetener or the non-stevia basedsweetener comprises one or more of cane sugar, beet sugar, honey,sucrose, fructose, maltose, xylitol, sorbitol, dextrose, glucose,mannitol, arabinose, galactose, mannose, rhamnose, xylose, inulin,sucralose, aspartame, stevia acesulfame-K, neotame, thaumatin, brazzein,miraculin, curculin, pentadin, mabinlin, erythritol, trehalose,raffinose, cellobiose, tagatose, DOLCIA PRIMA™ allulose, inulin,N—[N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-alpha-aspartyl]-L-phenylalanine1-methyl ester, glycyrrhizin, monellin, or sodium cyclamate and mixturesthereof.

16. The composition according to paragraph 14 or 15, wherein theglycosylated mogroside or the glycosylated swingle extract comprises aglycosylated mogroside II, a glycosylated mogroside III, a glycosylatedmogroside IV, a glycosylated mogroside V, a glycosylated siamenoside Ior a glycosylated 11-oxomogroside V or any combination thereof.

17. The composition of paragraph 16, wherein the glycosylated mogrosideor the glycosylated swingle extract comprises glycosylated mogroside V.

18. The composition of paragraph 17, wherein the glycosylated mogrosideV is GMG-V20L, GMG-V20S, GMG-V40, or GMG-V60.

19. The composition according to paragraph 14 or 15, wherein themogroside or swingle extract comprises mogroside II, mogroside III,mogroside IV, mogroside V, siamenoside I or 11-oxomogroside V or anycombination thereof.

20. The composition of paragraph 14 or 15, wherein the steviol glycosideor the stevia extract comprises one or more of steviol, stevioside,steviolbioside, rebaudioside A, rebaudioside B, rebaudioside C,rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside M,rebaudioside O, rebaudioside H, rebaudioside I, rebaudioside L,rebaudioside N, rebaudioside K, rebaudioside J, rubusoside, dulcoside Aand mixtures thereof.

21. A composition comprising a mogroside or a swingle extract and aglycosylated steviol glycoside or a glycosylated stevia extract andoptionally at last one non-mogroside based sweetener, a non-swinglebased sweetener or a non-stevia based sweetener or a steviol glycosideor stevia extract.

22. The composition of paragraph 21, wherein the mogroside or swingleextract comprises mogroside II, mogroside III, mogroside IV, mogrosideV, siamenoside I or 11-oxomogroside V or any combination thereof.

23. The composition according to paragraph 21 or 22, wherein theglycosylated steviol glycoside or glycosylated stevia extract comprisesone or more of the glycosylation products of steviol, stevioside,steviolbioside, rebaudioside A, rebaudioside B, rebaudioside C,rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside M,rebaudioside O, rebaudioside H, rebaudioside I, rebaudioside L,rebaudioside N, rebaudioside K, rebaudioside J, rubusoside, dulcoside Aand mixtures thereof.

24. The composition of paragraph 23, wherein the glycosylated product isa glycosylated rebaudioside A, a glycosylated rebaudioside B, aglycosylated rebaudioside D or combinations thereof.

25. A composition comprising a glycosylated steviol glycoside or aglycosylated stevia extract, a steviol glycoside or a stevia extract, amogroside or swingle extract and optionally at least one non-mogrosidebased sweetener, a non-swingle based sweetener or a non-stevia basedsweetener.

26. The composition of paragraph 25, wherein the glycosylated steviolglycoside or glycosylated stevia extract comprises one or more of theglycosylation products of steviol, stevioside, steviolbioside,rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D,rebaudioside E, rebaudioside F, rebaudioside M, rebaudioside O,rebaudioside H, rebaudioside I, rebaudioside L, rebaudioside N,rebaudioside K, rebaudioside J, rubusoside, dulcoside A and mixturesthereof.

27. The composition according to paragraph 25 or 26, wherein the steviolglycoside or stevia extract comprises one or more of steviol,stevioside, steviolbioside, rebaudioside A, rebaudioside B, rebaudiosideC, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside M,rebaudioside O, rebaudioside H, rebaudioside I, rebaudioside L,rebaudioside N, rebaudioside K, rebaudioside J, rubusoside, dulcoside Aand mixtures thereof.

28. The composition of paragraph 27, wherein the steviol glycoside isrebaudioside A, rebaudioside B, rebaudioside D or mixtures thereof.

29. The composition of paragraph 28, wherein the rebaudioside A is RA98.

30. The composition according to paragraph 25 or 26, wherein themogroside or swingle extract comprises mogroside II, mogroside III,mogroside IV, mogroside V, siamenoside I or 1-oxomogroside V or anycombination thereof.

31. The composition according to paragraph 25 or 26, wherein theoptional non-mogroside based sweetener, the non-swingle based sweeteneror the non-stevia based sweetener comprises one or more of cane sugar,beet sugar, honey, sucrose, fructose, maltose, xylitol, sorbitol,dextrose, glucose, mannitol, arabinose, galactose, mannose, rhamnose,xylose, inulin, sucralose, aspartame, stevia acesulfame-K, neotame,thaumatin, brazzein, miraculin, curculin, pentadin, mabinlin,erythritol, trehalose, raffinose, cellobiose, tagatose, DOLCIA PRIMA™allulose, inulin,N—[N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-alpha-aspartyl]-L-phenylalanine1-methyl ester, glycyrrhizin, monellin, or sodium cyclamate and mixturesthereof.

32. The composition of paragraph 31, wherein the non-mogroside basedsweetener is sucrose or thaumatin.

The invention will be further described with reference to the followingnon-limiting Examples. It will be apparent to those skilled in the artthat many changes can be made in the embodiments described withoutdeparting from the scope of the present invention. Thus the scope of thepresent invention should not be limited to the embodiments described inthis application, but only by embodiments described by the language ofthe claims and the equivalents of those embodiments. Unless otherwiseindicated, all percentages are by weight.

EXAMPLES Example 1

Preparation of Glycosylated Swingle Extract Containing Mogroside V(Abbreviated as “GMG-V”)

1.1 Glycosylation of mogroside V 20% (herein, the percentage refers tothe purity of mogroside V in dried swingle extract containing mogrosideV before transgylcosylation is 20% by weight. Thus the sample of theglycosylated dried swingle extract in the example 1.1 is abbreviated as“GMG-V20L” and abbreviated names of the samples in the examples thatfollow are named using this nomenclature.

20 g mogroside V 20% (available from Hunan Huacheng Biotech, Inc.), 20 gtapioca dextrin and 200 ml water were mixed. The pH was adjusted to 5.9,then 1 ml CGTase was added and the mixture was stirred for 48 hours at60-70° C. The mixture was then heated to 80° C. for 30 minutes, followedby spray drying the resulting mixture to provide 34 g product GMG-V20L.

1.2 Glycosylation of Mogroside V 20% (Abbreviated as “GMG-V20S”)

20 g mogroside V 20%, 20 g tapioca dextrin and 200 ml water were mixed.The pH was adjusted to 5.9, then 1 ml CGTase was added and the mixturewas stirred for 48 hours at 60-70° C. The mixture was then heated to 80°C. for 30 minutes followed by cooling to 60-70° C. 1 ml amylase wasadded with stirring for 24 hours. The resultant mixture was heated to80° C. for 30 minutes followed by spray drying to provide 35 g productGMG-V20S.

1.3 Glycosylation of Mogroside V 40% (Abbreviated as “GMG-V40”)

20 g mogroside V 40% (available from Hunan Huacheng Biotech, Inc.), 20 gtapioca dextrin and 200 ml water were mixed. The pH was adjusted to 5.9,then 1 ml CGTase was added and the mixture was stirred for 48 hours at60-70° C. The mixture was heated to 80° C. for 30 minutes followed byspray drying to provide 33 g product GMG-V40.

1.4 Glycosylation of Mogroside V 60% (Abbreviated as “GMG-V60”)

100 g mogroside V 60% (available from Hunan Huacheng Biotech, Inc.), 100g tapioca dextrin and 1000 ml water were mixed. The pH was adjusted to5.9, then 1 ml CGTase was added and the mixture was stirred for 48 hoursat 60-70° C. The mixture was heated to 80° C. for 30 minutes followed byspray drying to provide 186 g product GMG-V60.

Example 2

Evaluation of the Sweetness Detection Threshold:

To evaluate the sweetness potency of various concentrations of GMG orMGV in aqueous solutions, aqueous solutions of GMG and MGV at variousconcentrations were prepared and were evaluated at room temperature. Thesample solutions were evaluated by 8 panelists that were previouslyqualified for their taste acuity. Samples coded with triple digitnumbers were given to a panelist randomly. Panelists tasted the samplesrandomly. After tasting a sample, every panelist was required to washtheir mouth with water and rest for 60 seconds. Panelists gave ratingsof “sweet” or “not sweet” to each sample.

The results are as follow:

2.1 GMG-V20L Concentration on Sweetness Detection Threshold

It can be seen from FIG. 1 that the sweetness detection threshold ofGMG-V20L is about 1000 ppm.

2.2 GMG-V20S Concentration on Sweetness Detection Threshold

It can be seen from FIG. 2 that the sweetness detection threshold ofGMG-V20S is about 400 ppm.

2.3 GMG-V40 Concentration on Sweetness Detection Threshold

It can be seen from FIG. 3 that the sweetness detection threshold ofGMG-V40 is about 400 ppm.

2.4 GMG-V60 Concentration on Sweetness Detection Threshold

It can be seen from FIG. 4 that the sweetness detection threshold ofGMG-V60 is about 300 ppm.

2.5 MGV20 Concentration on Sweetness Detection Threshold

It can be seen from FIG. 5 that the sweetness detection threshold ofMGV20 (herein, “MGV20” means the dried swingle extract withoutglycosylation wherein the purity of mogroside V is 20% by weight) isabout 200 ppm.

Example 3

Synergistic Taste Effects of GMG to Sugar:

3.1 Conditions

The samples were tested in aqueous solution of citric acid at pH 3.8.The concentration by weight of the samples used in the test are shown inTable 2:

TABLE 2 Sample GMG- GMG- GMG- No. Sugar V20L V40 V60 698 7% — — 201 6%200 ppm — 352 6% — 200 ppm 776 6% — — 200 ppm

3.2 the Evaluation of Taste Profile was Carried Out by the Procedure asFollows:

I. The components where mixed and then dissolved in aqueous citric acid(pH 3.8) with ultrasound at room temperature and left to equilibrate for30 minutes.

II. Panel: 8 persons

III. Method:

The sample solutions were evaluated by 8 panelists that have beenpreviously qualified for their taste acuity. Samples coded with tripledigit numbers were given to the panelist randomly. Panelists tasted thesamples randomly. After tasting a sample, every panelist was required torinse their mouth with water and rest for 60 seconds. For the sweetnessevaluation of each sample, the sample was tested in pairs with severalsugar solutions of given sweetness, such as 5%, 6%, 7%, 8%, 9%, or 10%as standard reference samples. The sweetness of each sample was comparedwith those of the reference sugar solutions, and the sweetness wasevaluated and recorded according to the judgment that the sweetness ofthe sample was similar to a specific sugar solution or between specificsugar solutions. The results were recorded as the mean value of theresults provided by the panels.

For evaluation of taste profile, the samples were tested and werecompared to reference sugar solutions. Panelists judged if the tasteprofile of sample solutions were similar to that of sugar.

3.3 Results

The taste profile of Sugar/GMG compositions are shown in Table 3.

TABLE 3 Sample GMG- GM6- GMG- Taste No. Sugar V20L V40 V60 SE profile201 6% 200 ppm — 7% Very sugar-like 352 6% — 200 ppm 7.5%  Verysugar-like 776 6% — — 200 ppm 8% Very sugar-like

3.4. Discussion

The synergistic effects are shown in Table 4.

TABLE 4 sweetness Concen- Concen- Increased (ppm sugar) tration trationSE by of GMG GMG of GMG of sugar SE GMG per ppm* GMG-V20L 200 ppm 6% 7%1% 50 GMG-V40 200 ppm 6% 7.5%  1.5%  75 GMG-V60 200 ppm 6% 8% 2% 100*sweetness (ppm sugar) of GMG per ppm = (Measured SE − Concentration ofsugar)/concentration of GMG

Regarding the synergistic effect, it was found that although theconcentration of GMG at 200 ppm did not have sweetness, it increased thesweetness potency of sugar. GMG added 1%-2% SE without any change intaste. This result means that GMG has a surprising synergistic effectwith sugar.

In the following examples, the GSG(s) used in the tests as raw materialsmay be prepared by common methods known in the art or may be purchasedcommercially. The detailed components contained in the GSG(s) used aregiven as follows.

Dextrin is dissolved in water (e.g., reverse osmosis water) to which astevia extract with a total steviol glycoside content of about 70% toabout 99% is added. CGTase enzyme is added to the mixture and themixture is incubated for a desired period of time to glycosylate thesteviol glycosides with glucose molecules from the tapioca dextrin.After a suitable ratio of GSG(s) and residual steviol glycoside contentis achieved, the mixture is heated to about 90° C. to about 100° C. forabout 30 minutes to inactivate the CGTase, which is then removed byfiltration. The resultant solution can be decolorized and/or spray driedto provide a mixture of glycosylated steviol glycoside(s) (GSG(s)),residual steviol glycosides (SGs) and dextrin.

RA 98 contains about pure RA 98%.

Moreover, GSG-RA20 contains total GSG components of about 75%,specifically as the following components, characterized by HPLC-MS, asshown table 5A as follows.

TABLE 5A Actual Test Mass Mass R-A Stv Reb C Basic Result fragmentfragment derived derived derived structure Specification (% m/m) [M −2H⁺]⁻² [M − H⁺]⁻¹ (% m/m)* (% m/m)* (% m/m)** ST-G1 11.52 563 1128 4.983.63 2.91 ST-G2 8.48 644 1290 3.57 2.90 2.00 ST-G3 10.21 725 1452 4.303.21 2.70 ST-G4 12.02 806 1614 5.37 3.84 2.80 ST-G5 8.02 887 1776 3.452.71 1.86 ST-G6 5.85 968 1938 2.58 1.94 1.33 ST-G7 2.24 1049 2100 1.000.77 0.46 ST-G8 5.83 1130 2262 2.65 1.89 1.29 ST-G9 4.69 1211 2424 1.971.55 1.16 ST-G10 3.74 1292 2586 1.58 1.28 0.88 ST-G11 1.65 1373 27480.75 0.57 0.33 Total GSG 75 74.25 1454 2910 34.30 24.65 15.30 Stevioside6 6.56 SGs 4 Dextrin 20 <=20 *estimated from chromatogram comparison ofReb-A GSGs to STV GSGs **estimated from unique mass of Reb-C fragment

HPLC-MS Parameters

HPLC-system: Agilent 1100 (quart. Pump, Autosampler, Column oven,UV/VIS-detector coupled to Agilent ESI MS (G1956 A) operated at 350° C.,12 L/min N2, Fragmentor: 150, pos. Scan mode.

Mobile Phase: Acetonitrile/0.01% acetic acid=95/5 at 0 min to 80/20 at20 min (linear gradient) hold for another 20 minutes, return to sourceconditions.

Column: Supelcosil-LC-NH2, 250×4.6 mm, 5 μm

Flow rate: 1 mL/min

Temperature: 35° C.

Injection vol: 0.015 mL

GSG-RA50 was characterized by HPLC-MS and the ratios of GSGs are shownin Table 5B.

TABLE 5B mg RA/ mol mg/ % of Compound Area 100 ml mass 100 ml totalsample — 52.9 2.42 2.42 1.79 ST-G1 250 3.82 967 3.82 2.83 ST-G1 114 2.85967 2.85 2.11 RA-G1 288 4.09 1129 4.77 3.54 RA-G1 393 4.84 1129 5.654.18 ST-G2 110 2.82 1129 3.30 2.44 RA-G2 479 5.44 1291 7.27 5.38 RA-G2341 4.46 1291 5.96 4.41 ST-G3 105 2.78 1291 3.72 2.75 RA-G3 470 5.391453 8.09 5.99 RA-G3 319 4.31 1453 6.47 4.80 ST-G4 87.6 2.66 1453 4.002.97 RA-G4 408 4.94 1615 8.25 6.11 ST-G5 346 4.50 1615 7.51 5.57 RA-G5329 4.38 1777 8.05 5.96 ST-G6 286 4.07 1777 7.48 5.54 RA-G6 311 4.251939 8.53 6.32 ST-G7 173 3.27 1939 6.56 4.86 RA-G7 184 3.35 2101 7.285.39 >RA/ST-G7 232 3.69 2263 8.64 6.40 Sum: 78.35 120.63 89.35

GSG-RA80 was characterized by HPLC-MS and the ratios of GSGs are shownin Table 5C.

TABLE 5C mg RA/ mol mg/ % of Compound Area 100 ml mass 100 ml totalsampl RA-G1 1545 13.0 1129 15.2 12.7 RA-G2 1848 15.2 1291 20.3 16.9RA-G3 1458 12.4 1453 18.7 15.6 RA-G4 1001 9.15 1615 15.3 12.8 RA-G5 6316.53 1777 12.0 10.0 RA-G6 383 4.77 1939 9.58 8.0 RA-G7 179 3.32 21017.22 6.0 >RA-G7 332 4.40 2263 10.3 8.6 Sum: 68.8 109 90.6

Example 4

Synergistic Taste Effects of GMG and GSG Blend to Sugar

The following tests were carried out as follows:

4.1 Conditions

The samples were tested in aqueous solution of citric acid at pH 3.8.

The concentration by weight of all samples used in the test are shown inTables 5 and 5′.

TABLE 5 Sample GMG- GMG- GMG- GSG- No. Sugar V20L V40 V60 RA20 523 — 200ppm — — 200 ppm 368 — — 200 ppm — 200 ppm 662 — — — 200 ppm 200 ppm 285 6% 200 ppm — 200 ppm 766  6% — 200 ppm 200 ppm 347  6% — — 200 ppm 200ppm 344 2.1% 200 ppm — 200 ppm 518 2.1% — 200 ppm 200 ppm 928 2.1% — —200 ppm 200 ppm

TABLE 5′ Sample GMG- GSG- GSG- No. Sugar V20L RA50 RA80 671 — 200 ppm100 ppm — 108 6% 200 ppm 100 ppm — 215 — 200 ppm — 100 ppm 405 6% 200ppm — 100 ppm

4.2. Evaluation Method:

The panel composition, the method of sample preparation and the methodof taste evaluation are all the same as that described for Example 3.

4.3 Results

The taste profile of Sugar/GMG/GSG composition(s) is as shown in Tables6 and 6′. The results were as follows:

TABLE 6 Sample GMG- GMG- GMG- GSG- Taste No. Sugar V20L V40 V60 RA20 SEprofile 523 — 200 ppm — — 200 ppm — Almost cannot note any taste 368 — —200ppm — 200 ppm — Almost cannot note any taste 662 — — — 200 ppm 200ppm — Almost cannot note any taste 285  6% 200 ppm — 200 ppm 10% Verysugar-like 766  6% — 200 ppm 200 ppm 10.5%  Very sugar-like 347  6% — —200 ppm 200 ppm 11% Very sugar-like 344 2.1% 200 ppm — 200 ppm  6% Verysugar-like 518 2.1% — 200 ppm 200 ppm 6.2%  Very sugar-like 928 2.1% — —200 ppm 200 ppm  7% Very sugar-like

TABLE 6′ Sample GMG- GSG- GSG- Taste No. Sugar V20L RA50 RA80 SE profile671 — 200 ppm 100 ppm — — Almost cannot feel any taste 108 6% 200 ppm100 ppm —  9% Very sugar-like 215 — 200 ppm — 100 ppm — Almost cannotfeel any taste 405 6% 200 ppm — 100 ppm 10% Very sugar-like

4.4. Discussion

The synergistic effects are provided in Tables 7 and 7′.

TABLE 7 sweetness (ppm sugar) of Concentration ConcentrationConcentration Increased SE by GMG + GSG GMG of GMG of GSG-RA20 of sugarSE GMG + GSG per ppm* GMG-V20L 200 ppm 200 ppm — — — — GMG-V40 200 ppm200 ppm — — — — GMG-V60 200 ppm 200 ppm — — — — GMG-V20L 200 ppm 200 ppm 6% 10%  4% 100 GMG-V40 200 ppm 200 ppm  6% 10.5%  4.5% 112.5 GMG-V60200 ppm 200 ppm  6% 11%  5% 125 GMG-V20L 200 ppm 200 ppm 2.1%  6% 3.9%97.5 GMG-V40 200 ppm 200 ppm 2.1% 6.2%  4.1% 102.5 GMG-V60 200 ppm 200ppm 2.1%  7% 4.9% 175 *sweetness (ppm sugar) of GMG + GSG per ppm =(Measured SE − Concentration of sugar)/concentration of GMG + GSG

With regard to the synergistic effect, it was found that although theconcentration of GMG+GSG at 400 ppm had very low or almost no sweetness,it notably increased the sweetness potency of sugar. It added 4%-5% SEwithout any change in taste. This result means that GMG+GSG has asynergistic effect with sugar.

TABLE 7′ sweetness (ppm sugar) of Concentration ConcentrationConcentration Concentration Increased SE by GMG + GSG of GMG-V20L ofGSG-RA50 of GSG-RA8G of sugar SE GMG + GSG per ppm* 200 ppm 100 ppm — —— — 200 ppm 100 ppm 6%  9% 3% 100 200 ppm 100 ppm — — — — 200 ppm 100ppm 6% 10% 4% 133 *sweetness (ppm sugar) of GMG + GSG per ppm =(Measured SE − Concentration of sugar)/concentration of GMG + GSG

With regard to the synergistic effect, it was found that although theconcentration of GMG+GSG at 300 ppm had very low or almost no sweetness,it notably increased the sweetness potency of sugar. It added 3%-4% SEwithout any change in taste. This result means that GMG+GSG has asynergistic effect with sugar.

Example 5

Synergistic Taste Effects of GMG to RA

5.1 Conditions

The samples were tested in aqueous solution of citric acid at pH 3.8.

The concentration by weight of the samples used in the test are shown inTable 8:

TABLE 8 Sample GMG- GMG- GMG- No. RA98 V20L V40 V60 201 300 ppm — — —421 300 ppm 100 ppm — — 101 300 ppm 200 ppm — — 624 300 ppm 300 ppm — —610 300 ppm — 100 ppm — 410 300 ppm — 200 ppm — 206 300 ppm — 300 ppm —529 300 ppm — — 100 ppm 065 300 ppm — — 200 ppm 113 300 ppm — — 300 ppm

5.2. Evaluation Method:

The taste profile evaluation was carried out by the procedure asfollows:

I. The components where mixed and then dissolved in aqueous citric acid(pH 3.8) with ultrasound at room temperature and equilibrated for 30minutes.

II. Panel: 8 persons

III. Method: For the sweetness evaluation of each sample, the sample wastested in pairs with several sugar solutions of given sweetness, such as5%, 6%, 7%, 8%, 9%, or 10% as standard reference samples. The sweetnessof each sample was compared with those of the reference sugar solutions,and the sweetness was evaluated and recorded according to the judgmentthat the sweetness of the sample was similar to a specific sugarsolution or between specific sugar solutions. The results were recordedas the mean value of the results provided by the panel.

For evaluation of taste profile, the samples were tested and were scored0-5 according to the increased sugar likeness, bitterness, aftertasteand lingering taste profiles. The results were recorded as the meanvalue of the results provided by the panels.

5.3 Results

The taste profile of RA98/GMG composition is shown in Table 9. Resultswere as follow:

TABLE 9 Sample GMG- GMG- GMG- No. RA98 V20L V40 V60 SE Sugar likeBitterness Aftertaste Lingering 201 300 ppm — — —  7% 3 2 3 4 427 300ppm 100 ppm — — 7.5% 3.5 0.5 2 3 101 300 ppm 200 ppm — — 7.5% 3.5 0.5 12 624 300 ppm 300 ppm — — 7.8% 4 0.5 0.5 1.5 610 300 ppm — 100 ppm —7.8% 3.5 0.5 1 2 410 300 ppm — 200 ppm —  8% 3.5 0.5 1.5 2 206 300 ppm —300 ppm —  8% 4 0 0.5 1 529 300 ppm — — 100 ppm 7.8% 4 0 0.5 1 065 300ppm — — 200 ppm 7.8% 4 0 0.5 1 113 300 ppm — — 300 ppm  8% 4 0 1 1

5.4. Discussion

The synergistic effects are shown in Table 10.

TABLE 10 sweetness Concen- Concen- Increased (ppm sugar) tration trationSE by of GMG GMG of GMG of RA98 SE GMG per ppm* RA98 300 ppm  7% — —GMG-V20L 100 ppm 300 ppm 7.5% 0.5% 50 200 ppm 300 ppm 7.5% 0.5% 25 300ppm 300 ppm 7.8% 0.8% 26.7 GMG-V40 100 ppm 300 ppm 7.8% 0.8% 80 200 ppm300 ppm  8%  1% 50 300 ppm 300 ppm  8%  1% 33.3 GMG-V60 100 ppm 300 ppm7.8% 0.8% 80 200 ppm 300 ppm 7.8% 0.8% 40 300 ppm 300 ppm  8%  1% 33.3*sweetness (ppm sugar) of GMG per ppm = (Measured SE − SE ofRA98)/concentration of GMG

With regard to the synergistic effect, it was found when theconcentration of GMG is below 300 ppm, no sweetness was noted, but asthe concentration was increased, it increased the sweetness potency ofRA98. The results are an increase in 0.5%-1% SE. This result means thatGMG has a synergistic effect with RA98.

The mouth feel of RA98 was also improved by GMG. The bitter taste, aftertaste (metallic and licorice tastes) and sweetness lingering was reducedor eliminated.

Example 6

Synergistic Taste Effects of GMG to RA/RB Composition and Effect of GMGto RA/RB/RD Composition

6.1 Conditions

The samples were tested in aqueous solution of citric acid at pH 3.8.

The concentration by weight of the samples used in the test are shown inTables 11 and 11′:

TABLE 11 Sample RA/RB GMG- GMG- GMG- No. composition V20L V40 V60 425250 ppm — — — 899 250 ppm 200 ppm — — 181 250 ppm — 200 ppm — 317 250ppm — — 200 ppm

The composition of RA/RB was as follows:

RA RD RB RC STV RA/RB 77.46% — 16.45% — 0.45%

TABLE 11′ Sample RA/RB/RD GMG- GMG- GMG- No. composition V20L V40 V60350 250 ppm — — — 509 250 ppm 200 ppm — — 815 250 ppm — 200 ppm — 926250 ppm — — 200 ppm

The composition of RA/RB/RD was as follows:

RA RD RB RC STV RA/RB/RD 77.0% 6.0% 11.0% — —

Evaluation Method:

The panel composition, the method of sample preparation and the methodof taste evaluation were all same as described in Example 5.

Results

The taste profiles of RA/RB or RA/RB/RD composition blend with GMG areshown in Tables 12 and 12′.

TABLE 12 Sample RA/RB GMG- GMG- GMG- No. composition V20L V40 V60 SESugar like Bitterness Aftertaste Lingering 425 250 ppm — — —  5% 4 0 1 2899 250 ppm 200 ppm — — 6.5% 4.5 0 0.5 1 181 250 ppm — 200 ppm —  7% 4.50 0.5 1 317 250 ppm — — 200 ppm 7.5% 4 0 0.5 1

TABLE 12′ Sample RA/RB/RD GMG- GMG- GMG- Sugar After- No. compositionV20L V40 V60 SE like Bitterness taste Lingering 350 250 ppm — — — 6.3%4.5 0 0 0.5 509 250 ppm 200 ppm — —   7% 4.5 0 0.5 0.5 815 250 ppm — 200ppm — 7.5% 4.5 0 0.5 1 926 250 ppm — — 200 ppm   8% 4.5 0 0.5 0.5

Discussion

The synergistic effects are shown in Tables 13 and 13′.

TABLE 13 sweetness Concentration (ppm sugar) Concentration of RA/RBIncreased SE by of GMG GMG of GMG composition SE GMG per ppm* RA/RB 250ppm  5% — — composition GMG-V20L 200 ppm 250 ppm 6.5% 1.5% 75 GMG-V40200 ppm 250 ppm  7%  2% 100 GMG-V60 200 ppm 250 ppm 7.5% 2.5% 125*sweetness (ppm sugar) of GMG per ppm = (Measured SE − SE of RA/KBcomposition)/concentration of GMG

With regard to the synergistic effect, it was found that although theconcentration of GMG at 200 ppm, where the concentration had nosweetness, it increased the sweet potency of RA/RB composition. It added1.5%-2.5% SE. That result means that GMG has a synergistic effect withRA/RB composition.

Additionally, the mouth feel of RA97 can be improved by GMG. Theaftertaste (such as metallic taste) and sweetness lingering was reduced.

TABLE 13′ sweetness Concentration (ppm sugar) Concentration of RA/RBIncreased SE by of GMG GMG of GMG composition SE GMG per ppm* RA/RB/RD250 ppm 6.3% — — composition GMG-V20L 200 ppm 250 ppm  7% 0.7% 15.6GMG-V40 200 ppm 250 ppm 7.5% 1.2% 26.7 GMG-V60 200 ppm 250 ppm  8% 1.7%37.8 *sweetness (ppm sugar) of GMG per ppm = (Measured SE − SE ofRA/RB/RD composition)/concentration of GMG

With regard to the synergistic effect, it was found that although theconcentration of GMG at 200 ppm, where the concentration had nosweetness, it increased the sweet potency of RA/RB/RD composition. Itadded 0.7%-1.7% SE. That result means that GMG has a synergistic effectwith RA/RB/RD composition.

Example 7

Synergistic Taste Effects of GMG and GSG Blend to RA/RB Blend or RA

Conditions

The samples were prepared in aqueous solution of citric acid at pH 3.8.

The concentration by weight of all samples used in the tests were asshown as Tables 14, 14′, 14″, 14′″ and 14″″.

TABLE 14 Sample RA/RB GMG- GMG- GMG- GSG- No. composition V20L V40 RA60RA20 425 250 ppm — — — 266 250 ppm 200 ppm — — 200 ppm 647 250 ppm — 200ppm — 200 ppm 505 250 ppm — — 200 ppm 200 ppm

The composition of RA/RB is as same as that of Example 6.

TABLE 14′ Sample GMG- GMG- GMG- GSG- No. RA98 V20L V40 RA60 RA20 298 300ppm — — — 405 300 ppm 200 ppm — — 170 ppm 380 300 ppm — 200 ppm — 170ppm 677 300 ppm — — 200 ppm 170 ppm

The RA98 is as same as that of Example 5.

TABLE 14″ Sample GMG- GMG- GMG- GSG- No. RA98 V20L V40 RA60 RA50 856 300ppm — — — 957 300 ppm 200 ppm — — 170 ppm 135 300 ppm — 200 ppm — 170ppm 408 300 ppm — — 200 ppm 170 ppm

The RA98 is as same as that of Example 5.

TABLE 14′″ Sample GMG- GMG- GMG- GSG- No. RA98 V20L V40 RA60 RA80 328300 ppm — — — 677 300 ppm 200 ppm — — 170 ppm 509 300 ppm — 200 ppm —170 ppm 115 300 ppm — — 200 ppm 170 ppm

The RA98 is as same as that of Example 5.

TABLE 14″″ Sample RA/RB/RD GMG- GMG- GMG- GSG- No. composition V20L V40RA60 RA20 133 300 ppm — — — 815 300 ppm 200 ppm — — 170 ppm 509 300 ppm— 200 ppm — 170 ppm 408 300 ppm — — 200 ppm 170 ppm

The RA/RB/RD composition is as same as that in Example 6.

Evaluation Method:

The panel composition, the method of sample preparation and the methodof taste evaluation were all as described in Example 5.

Results

The taste profiles of GMG/GSG/(RA/RB) composition or GMG/GSG/RAcomposition are shown in Tables 15, 15′, 15″, 15′″ and 15″″.

TABLE 15 Sample RA/RB GMG- GMG- GSG- GSG- Sugar No. composition V20L V40RA60 RA20 SE like Bitterness Aftertaste Lingering 425 250 ppm — — — —  5% 4 0 1 2 266 250 ppm 200 ppm — — 200 ppm 7.8% 4 0.5 1 1 647 250 ppm— 200 ppm — 200 ppm 8.5% 4 0.5 1 1 505 250 ppm — — 200 ppm 200 ppm 8.5%4 0.5 1 1

TABLE 15′ Sample GMG- GMG- GSG- GSG- Sugar No. RA98 V20L V40 RA60 RA20SE like Bitterness Aftertaste Lingering 298 300 ppm — — — —   7% 3 2 3 4405 300 ppm 200 ppm — — 170 ppm 7.5% 3.5 0.5 1.5 1.5 380 300 ppm — 200ppm — 170 ppm 8.5% 3.5 0.5 1.5 1.5 677 300 ppm — — 200 ppm 170 ppm   9%4 0.5 1.5 1.5

TABLE 15″ Sample GMG- GMG- GSG- GSG- Sugar No. RA98 V20L V40 RA60 RA50SE like Bitterness Aftertaste Lingering 856 300 ppm — — — —   7% 3 2 3 4957 300 ppm 200 ppm — — 170 ppm 7.8% 4.5 0 1 1 135 300 ppm — 200 ppm —170 ppm 8.5% 4 0.5 1.5 1 408 300 ppm — — 200 ppm 170 ppm   8% 4 0 1 1

TABLE 15″′ Sample GMG- GMG- GSG- GSG- Sugar No. RA98 V20L V40 RA60 RA80SE like Bitterness Aftertaste Lingering 328 300 ppm — — —   7% 3 2 3 4677 300 ppm 200 ppm — — 170 ppm   8% 4.5 0 0.5 0.5 509 300 ppm — 200 ppm— 170 ppm 8.5% 4.5 0 0.5 0.5 115 300 ppm — — 200 ppm 170 ppm 8.8% 4 0 11

TABLE 15″″ Sample RA/RB/RD GMG- GMG- GSG- GSG- Sugar No. compositionV20L V40 RA60 RA20 SE like Bitterness Aftertaste Lingering 133 300 ppm —— — 7.5% 4.5 0 0 0.5 815 300 ppm 200 ppm — — 170 ppm 9.3% 4.5 0 0.5 0.5509 300 ppm — 200 ppm — 170 ppm   9% 4 0 1 1 408 300 ppm — — 200 ppm 170ppm 9.5% 4 0 0.5 1

Discussion

The synergistic effects are shown in Tables 16, 16′, 16″, 16′″ and 16″″.

TABLE 16 sweetness (ppm Concentration Concentration Increased sugar) ofConcentration of GSG- of RA/RB SE by GMG + GSG GMG of GMG RA20composition SE GMG + GSG per ppm* RA/RB — — 250 ppm   5% — — compositionGMG-V20L 200 ppm 200 ppm 250 ppm 7.8% 2.8% 140 GMG-V40 200 ppm 200 ppm250 ppm 8.5% 3.5% 175 GMG-V60 200 ppm 200 ppm 250 ppm 8.5% 3.5% 175*sweetness (ppm sugar) of GMG + GSG per ppm = (Measured SE − SE of RA/RBcomposition)/concentration of GMG + GSG

With regard to the synergistic effects, it was found that although theconcentration of GMG+GSG at 400 ppm has very low or almost no sweetness,it increased the sweetness potency of the RA/RB composition. Thecombination added 3%-3.5% SE over that of RA/RB alone. That meansGMG+GSG has synergistic effect with RA/RB composition.

TABLE 16′ sweetness (ppm Concentration Increased sugar) of Concentrationof GSG- Concentration SE by GMG + GSG GMG of GMG RA20 of RA98 SE GMG +GSG per ppm* RA98 — — 300 ppm   7% — — GMG-V20L 200 ppm 170 ppm 300 ppm7.5% 0.5% 13.5 GMG-V40 200 ppm 170 ppm 300 ppm 8.5% 1.5% 40.5 GMG-V60200 ppm 170 ppm 300 ppm   9% 2.0% 54 *sweetness (ppm sugar) of GMG + GSGper ppm = (Measured SE − SE of RA98 composition)/concentration of GMG +GSG

With regard to the synergistic effects, it was found that although theconcentration of GMG+GSG at 370 ppm has very low or almost no sweetness,it increased the sweetness potency of the RA98. The combination added0.5%-2% SE over that of RA98 alone. That means GMG+GSG has synergisticeffect with RA98.

The mouth feel of RA98 was also improved by GMG+GSG. The bitter taste,after taste (metallic and licorice tastes) and sweetness lingering wasreduced or eliminated.

TABLE 16″ sweetness (ppm Concentration Increased sugar) of Concentrationof GSG- Concentration SE by GMG + GSG GMG of GMG RA50 of RA98 SE GMG +GSG per ppm* RA98 — — 300 ppm   7% — — GMG-V20L 200 ppm 170 ppm 300 ppm7.8% 0.8% 21.6 GMG-V40 200 ppm 170 ppm 300 ppm 8.5% 1.5% 40.5 GMG-V60200 ppm 170 ppm 300 ppm   8% 1.0% 27 *sweetness (ppm sugar) of GMG + GSGper ppm = (Measured SE − SE of RA98)/concentration of GMG + GSG

With regard to the synergistic effects, it was found that although theconcentration of GMG+GSG at 370 ppm has very low or almost no sweetness,it increased the sweetness potency of the RA98. The combination added0.8%-1.5% SE over that of RA98 alone. That means GMG+GSG has synergisticeffect with RA98.

The mouth feel of RA98 was also improved by GMG+GSG. The bitter taste,after taste (metallic and licorice tastes) and sweetness lingering wasreduced or eliminated.

TABLE 16″′ sweetness (ppm Concentration Increased sugar) ofConcentration of GSG- Concentration SE by GMG + GSG GMG of GMG RA80 ofRA98 SE GMG + GSG per ppm* RA98 — — 300 ppm   7% — — GMG-V20 200 ppm 170ppm 300 ppm   8%   1% 27 GMG-V40 200 ppm 170 ppm 300 ppm 8.5% 1.5% 40.5GMG-V60 200 ppm 170 ppm 300 ppm 8.8% 1.8% 48.6 *sweetness (ppm sugar) ofGMG + GSG per ppm = (Measured SE − SE of RA98)/concentration of GMG +GSG

With regard to the synergistic effects, it was found that although theconcentration of GMG+GSG at 370 ppm has very low or almost no sweetness,it increased the sweetness potency of the RA98. The combination added1%-1.8% SE over that of RA98 alone. That means GMG+GSG has synergisticeffect with RA98.

The mouth feel of RA98 was also improved by GMG+GSG. The bitter taste,after taste (metallic and licorice tastes) and sweetness lingering wasreduced or eliminated.

TABLE 16″″ sweetness Concentration (ppm Concentration of Increasedsugar) of Concentration of GSG- RA/RB/RD SE by GMG + GSG GMG of GMG RA20composition SE GMG + GSG per ppm* RA/RB/RD — — 300 ppm 7.5% — —composition GMG-V20L 200 ppm 170 ppm 300 ppm 9.3% 1.8% 48.6 GMG-V40 200ppm 170 ppm 300 ppm   9% 1.5% 40.5 GMG-V60 200 ppm 170 ppm 300 ppm 9.5%2.0% 54 *sweetness (ppm sugar) of GMG + GSG per ppm = (Measured SE − SEof RA/RB/RD composition)/concentration of GMG + GSG

With regard to the synergistic effects, it was found that although theconcentration of GMG+GSG at 370 ppm has very low or almost no sweetness,it increased the sweetness potency of the RA/RB/RD composition. Thecombination added 1.5%-2% SE over that of RA/RB/RD composition alone.That means GMG+GSG has synergistic effect with RA/RB/RD composition

Example 8

Synergistic Taste Effects of MGV and GSG Blends in Comparison to Sugar

Conditions

The samples were prepared in aqueous solution of citric acid at pH 3.8.

The concentration by weight of the samples used in the tests were shownas Tables 17, 17′ and 17″:

TABLE 17 Sample GSG- No. Sugar MGV20 RA20 171 5%  50 ppm 200 ppm 263 5%100 ppm 200 ppm 548 5% 150 ppm 200 ppm 311 5% 200 ppm 200 ppm

TABLE 17′ Sample GSG- No. Sugar MGV20 RA50 815 5%  50 ppm 170 ppm 405 5%100 ppm 170 ppm 380 5% 150 ppm 170 ppm 677 5% 200 ppm 170 ppm

TABLE 17″ Sample GSG- No. Sugar MGV20 RA80 408 5%  50 ppm 170 ppm 926 5%100 ppm 170 ppm 215 5% 150 ppm 170 ppm 509 5% 200 ppm 170 ppm

Evaluation Method:

The panel composition, the method of sample preparation and the methodof taste evaluation were as described in Example 3.

Results

The taste profiles of Sugar/MGV20/GSG compositions are shown in Tables18, 18′ and 18″.

TABLE 18 Sample GSG- No. Sugar MGV20 RA20 SE Taste profile 171 5%  50ppm 200 ppm  10% Very sugar-like 263 5% 100 ppm 200 ppm  10% Verysugar-like 548 5% 150 ppm 200 ppm 10.5% Very sugar-like 311 5% 200 ppm200 ppm 10.5% Very sugar-like

TABLE 18′ Sample GSG- No. Sugar MGV20 RA50 SE Taste profile 815 5%  50ppm 170 ppm  9.5% Very sugar-like 405 5% 150 ppm 170 ppm 10.5% Verysugar-like 380 5% 150 ppm 170 ppm 10.5% Very sugar-like 677 5% 200 ppm170 ppm  11% Very sugar-like

TABLE 18″ Sample GSG- No. Sugar MGV20 RA80 SE Taste profile 408 5%  50ppm 170 ppm  10% Very sugar-like 926 5% 100 ppm 170 ppm  10% Verysugar-like 215 5% 150 ppm 170 ppm 10.5% Very sugar-like 509 5% 200 ppm170 ppm 10.5% Very sugar-like

Discussion

The synergistic effects are shown in Tables 19, 19′ and 19″.

TABLE 19 sweetness (ppm sugar) Concentration Concentration ConcentrationIncreased SE by of MGV20 + GSG of MGV20 of GSG-RA20 of sugar SE MGV20 +GSG per ppm*  50 ppm 200 ppm 5%  10%  5% 250 100 ppm 200 ppm 5%  10%  5%250 150 ppm 200 ppm 5% 10.5% 5.5% 275 200 ppm 200 ppm 5% 10.5% 5.5% 275*sweetness (ppm sugar) of MGV20 + GSG per ppm = (Measured SE −Concentration of sugar)/concentration of MGV20 + GSG

With regard to synergistic effects, it was found that although theconcentration of MGV20+GSG below 400 ppm had very low or almost nosweetness, it increased the sweet potency of sugar. The combinationadded 5%-5.5% SE without any change in taste. The results mean thatMGV20+GSG has a synergistic effect with sugar.

TABLE 19′ sweetness (ppm sugar) Concentration ConcentrationConcentration Increased SE by of MGV20 + GSG of MGV20 of GSG-RA50 ofsugar SE MGV20 + GSG per ppm*  50 ppm 170 ppm 5%  9.5% 4.5% 204.5 100ppm 170 ppm 5% 10.5% 5.5% 203.7 150 ppm 170 ppm 5% 10.5% 5.5% 171.9 200ppm 170 ppm 5%  11%  6% 162.2 *sweetness (ppm sugar) of MGV20 + GSG perppm = (Measured SE − Concentration of sugar)/concentration of MGV20 +GSG

With regard to synergistic effects, it was found that although theconcentration of MGV20+GSG below 370 ppm had very low or almost nosweetness, it increased the sweet potency of sugar. The combinationadded 4.5%-6% SE without any change in taste. The results mean thatMGV20+GSG has a synergistic effect with sugar.

TABLE 19″ sweetness (ppm sugar) Concentration ConcentrationConcentration Increased SE by of MGV20 + GSG of MGV20 of GSG-RA80 ofsugar SE MGV20 + GSG per ppm*  50 ppm 170 ppm 5%  10%  5% 227.3 100 ppm170 ppm 5%  10%  5% 185.2 150 ppm 170 ppm 5% 10.5% 5.5% 171.9 200 ppm170 ppm 5% 10.5% 5.5% 148.6 *sweetness (ppm sugar) of MGV20 + GSG perppm = (Measured SE − Concentration of sugar)/concentration of MGV20 +GSG

With regard to synergistic effects, it was found that although theconcentration of MGV20+GSG below 370 ppm had very low or almost nosweetness, it increased the sweet potency of sugar. The combinationadded 5%-5.5% SE without any change in taste. The results mean thatMGV20+GSG has a synergistic effect with sugar.

Example 9

Synergistic Taste Effects of GMG with MGV

Conditions

The samples were prepared in an aqueous solution of citric acid at pH3.8.

The concentration by weight of all samples used in the test were shownas Table 20:

TABLE 20 Sample GMG- No. V20S MGV60 500 500 ppm 400 400 ppm 300 300 ppm180 100 ppm 400 ppm 073 200 ppm 300 ppm

Evaluation Method:

The panel composition, method of sample preparation and method of tasteevaluation were as described in Example 3.

Results

The taste profile of MGV20/GSG composition is shown in Table 21.

TABLE 21 Sample. GMG- No. V20S MGV60 SE Taste profile 500 — 500 ppm 7.8%A little bitter aftertaste, licorice, sweet lingering 400 — 400 ppm 6.5%A little bitter aftertaste, licorice, sweet lingering 300 — 300 ppm 5.5%Licorice, sweet lingering 180 100 ppm 400 ppm 7.8% Smooth mouth feel,like- sugar, no bitterness, reduced sweet lingering 073 200 ppm 300 ppm7.5% Smooth mouth feel, like- sugar, no bitterness, reduced sweetlingering

Discussion

The synergistic effects are shown in Table 22.

TABLE 22 sweetness (ppm sugar) Concentration Concentration Increased SEof GMG-V20S of GMG-V20S of MGV60 SE by GMG-V20S per ppm* — 400 ppm 6.5%— — — 300 ppm 5.5% — — 100 ppm 400 ppm 7.8% 1.3% 130 200 ppm 300 ppm7.5%  2% 100 *sweetness (ppm sugar) of GMG-V20S per ppm = (Measured SE −SE of MGV60)/concentration of GMG-V20S

With regard to synergistic effects, it was found that although theconcentration of GMG-V20 below 200 ppm has very low or almost nosweetness, it increased the sweetness potency of MGV60, especially whenthe concentration of MGV60 was 300 ppm-400 ppm. This combination added1%-2% SE. This results means that GMG-V20 has a synergistic effect withMGV60.

The mouth feel of MGV60 was improved by GMG. The aftertaste (likebitterness and licorice taste) and sweetness lingering, the mouth feelof MGV60 was improved by GMG and was reduced. That means that whenblending, the glycosylated product of low content MGV can replace partof the content of MGV.

Synergistic Taste Effects of GMG and GSG Blend with MGV

Conditions

The samples were prepared in an aqueous solution of citric acid at pH3.8.

The concentration by weight of all samples used in the test were shownas Table 23:

TABLE 23 Sample GMG- GSG- No. MGV60 V20L RA20 092 200 ppm — — 361 300ppm — — 748 400 ppm — — 509 200 ppm 200 ppm 170 ppm 957 300 ppm 200 ppm170 ppm 135 400 ppm 200 ppm 170 ppm

The MGV60 is as described in Example 9.

Evaluation Method:

The panel composition, method of sample preparation and method of tasteevaluation were as described in Example 3.

Results

The taste profile of GMG/GSG/MGV composition is shown in Table 24.

TABLE 24 Sample GMG- GSG- No. MGV60 V20L RA20 SE Taste profile 092 200ppm — — 4.3% Licorice, sweet lingering 361 300 ppm — — 5.5% Licorice,sweet lingering 748 400 ppm — — 6.5% A little bitter aftertaste,licorice, sweet lingering 509 200 ppm 200 ppm 170 ppm  6% Smooth mouthfeel, like-sugar, no bitterness, reduced sweet lingering 957 300 ppm 200ppm 170 ppm 6.5% Smooth mouth feel, like-sugar, no bitterness, reducedsweet lingering 135 400 ppm 200 ppm 170 ppm 8.5% Smooth mouth feel,like-sugar, no bitterness, reduced sweet lingering

Discussion

The synergistic effects are shown in Table 25.

TABLE 25 sweetness (ppm sugar) Concentration Concentration ConcentrationIncreased SE by of GMG + GSG of MGV60 of GMG-V20L of GSG-RA20 SE GMG +GSG per ppm* 200 ppm — — 4.3% — — 200 ppm 200 ppm 170 ppm  6% 1.7%  45.9 300 ppm — — 5.5% — — 300 ppm 200 ppm 170 ppm 6.5% 1% 27   400 ppm —— 6.5% — — 400 ppm 200 ppm 170 ppm 8.5% 2% 54.1 sweetness (ppm sugar) ofGMG + GSG per ppm = (Measured SE − SE of MGV60)/concentration of GMG +GSG

With regard to the synergistic effects, it was found that although theconcentration of GMG+GSG at 370 ppm has very low or almost no sweetness,it increased the sweetness potency of the MGV60. The combination added1%-2% SE over that of MGV60 alone. That means GMG+GSG has synergisticeffect with MGV60.

The mouth feel of MGV60 was improved by GMG+GSG. The aftertaste (likebitterness and licorice taste) and sweetness lingering, the mouth feelof MGV60 was improved by GMG+GSG and was reduced. That means that whenblending, the glycosylated product of low content MGV plus GSG canreplace part of the content of MGV.

The combination of a MG and a sweet-tasting protein (a compositioncomprising a mogroside or a swingle extract and a sweet-tasting protein)

Conditions

The content of thaumatin sample is 10% (a blend of thaumatin with gumArabic such that the weight percent of the thaumatin is 10%. Thiscomposition is used throughout the following examples.). The samplesused are known by the commercial name as Talin, which is available fromNaturex.

The samples were tested in aqueous solution of citric acid at pH 3.8.

The samples were as follows:

Sample Thaumatin No. MGV20 MGV50 10% 297 500 ppm 507 500 ppm 10 ppm 108500 ppm 329 500 ppm 10 ppm

Results

Sample Thaumatin No. MGV20 MGV50 10% SE Taste profile 297 500 ppm 3.5%Bitter and licorice aftertaste 507 500 ppm 10 ppm 6.0% Very sugar-like108 500 ppm 5.0% Obvious bitter and licorice aftertaste 329 500 ppm 10ppm 7.0% Very sugar-like

Discussion

As for the synergistic effect, it can be found that although theconcentration of thaumatin 10% is 10 ppm, at which concentration thereis considered no sweetness by itself, it increases the sweetness potencyof MGV. The combination of MGV and thaumatin adds 2%-2.5% SE over thatof MGV samples without thaumatin. At the same time, the taste profile ofMGV can be improved by inclusion of thaumatin. Thaumatin is listed inFEMA GRAS 28 as FEMA No. 3732. Average maximum use of thaumatin in FEMAGRAS is 7 ppm. 10 ppm of 10% thaumatin provides 1 ppm of thaumatin in asample solution. Thaumatin at a 1 ppm level imparts no sweetness to acomposition.

The combination of an MG, a sweet-tasting protein and sugar (acomposition comprising a mogroside or a swingle extract, a sweet-tastingprotein and at least one non-mogroside based sweetener, a non-swinglebased sweetener or a non-stevia based sweetener).

Conditions

The content of thaumatin sample is 10%. The samples used are known bythe commercial name as Talin, which is available from Naturex.

The samples were tested in aqueous solution of citric acid at pH 3.8.

The samples were as follows:

Sample Thaumatin No. MGV20 10% sugar 425 100 ppm 10 ppm 051 100 ppm 10ppm 5% 700 150 ppm 10 ppm 263 150 ppm 10 ppm 5%

Results

Sample Thaumatin No. MGV20 10% sugar SE Taste profile 425 100 ppm 10 ppmAlmost no sweetness 051 100 ppm 10 ppm 5% 8.0% Very sugar- like 700 150ppm 10 ppm Almost no sweetness 263 150 ppm 10 ppm 5% 8.5% Very sugar-like

Discussion

As for the synergistic effect, it can be found that although theconcentration of MGV20 plus thaumatin is below 200 ppm, at whichconcentration the composition has very low or almost no sweetness, itincreases the sweet potency of sugar. The combination of MGV andthaumatin with the sugar can add 3-3.5% SE without any change in taste.That means MGV20 in combination with thaumatin has a synergistic effectwith sugar. The sweetness threshold of MGV20 is 200 ppm (refer toexample 2). The sweetness threshold for pure thaumatin is 7 ppm. In thisexample the level of MGV20 and thaumatin are below their sweetnessdetectable levels.

The combination of a MG, a GSG, a sweet-tasting protein and sugar (Acomposition comprising a mogroside or a swingle extract, a glycosylatedsteviol glycoside or a glycosylated stevia extract, a sweet-tastingprotein and at least one non-mogroside based sweetener, a non-swinglebased sweetener or a non-stevia based sweetener)

The content of thaumatin sample is 10%. The samples used are known bythe commercial name as Talin, which is available from Naturex.

The samples were tested in aqueous solution of citric acid at pH 3.8.

The samples were as follows:

Sample GSG- Thaumatin No. MGV20 RA20 10% sugar 114 100 ppm 150 ppm 10ppm 625 200 ppm 150 ppm 10 ppm 831 100 ppm 150 ppm 10 ppm 5% 984 250 ppm150 ppm 10 ppm 5%

Results

Sample GSG- Thaumatin Taste No. MGV20 RA20 10% sugar SE profile 114 100ppm 150 ppm 10 ppm Almost no sweetness 625 200 ppm 150 ppm 10 ppm  1.5%Virtually no sweetness 831 100 ppm 150 ppm 10 ppm 5% 10% Very sugar-like984 250 ppm 150 ppm 10 ppm 5% 10% Very sugar-like

Discussion

As for the synergistic effect, it can be found that although theconcentration of MGV20+GSG-RA20+thaumatin is below 450 ppm, at whichconcentration there is very little or almost no sweetness, it increasesthe sweet potency of sugar. It can add 3.5-5% SE without any change intaste. That means MGV20+GSG-RA20+thaumatin has synergistic effect withsugar. The detectable sweetness threshold of MGV20 is 200 ppm (refer toexample 2). GSG-RA20 conforms to FEMA GRAS 28 (FEMA No. 4728). Maximumuse level is 175 ppm. There is no detectable sweetness at 150 ppm. Whensweetness is below about 2%, almost half of testers do not notice anysweetness and the other half notice a slight sweetness.

The combination of a GMG, a sweet-tasting protein and sugar (acomposition comprising a glycosylated mogroside or a glycosylatedswingle extract, a sweet-tasting protein and at least one non-mogrosidebased sweetener, a non-swingle based sweetener or a non-stevia basedsweetener)

Conditions

The content of thaumatin sample is 10%. The samples used are known bythe commercial name as Talin, which is available from Naturex.

The samples were tested in aqueous solution of citric acid at pH 3.8.

The samples were as follows:

Sample GMG- GMG- Thaumatin No. V20S V40 10% sugar 352 200 ppm — 10 ppm908 — 200 ppm 10 ppm 488 200 ppm — 10 ppm 5% 606 — 200 ppm 10 ppm 5%

Results

Sample GMG- GMG- Thaumatin Taste No. V20S V40 10% sugar SE profile 352200 ppm — 10 ppm Almost no sweetness 908 — 200 ppm 10 ppm Almost nosweetness 488 200 ppm — 10 ppm 5% 7% Very sugar-like 606 — 200 ppm 10ppm 5% 7% Very sugar-like

Discussion

As for the synergistic effect, it can be found that although theconcentration of GMG+thaumatin is below 250 ppm, at which concentrationthe composition has very low or almost no sweetness, it increases thesweet potency of sugar. It can add about 2% SE without any change intaste. That means GMG+thaumatin has synergistic effect with sugar.Detectable sweetness level thresholds for GMG-V20S and GSM-V40S are both400 ppm so at the levels noted above, they do not impart detectablesweetness.

The combination of a GMG, a GSG, a sweet-tasting protein and sugar (acomposition comprising a glycosylated mogroside or a glycosylatedswingle extract, a glycosylated steviol glycoside or a glycosylatedstevia extract, a sweet-tasting protein and at least one non-mogrosidebased sweetener, a non-swingle based sweetener or a non-stevia basedsweetener)

Conditions

The content of thaumatin sample is 10%. The samples used are known bythe commercial name as Talin, which is available from Naturex.

The samples were tested in aqueous solution of citric acid at pH 3.8.

The samples were as follows:

Sample GMG- GMG- GSG- Thaumatin No. V20S V40 RA20 10% sugar 352 200 ppm— 150 ppm 10 ppm 908 — 200 ppm 150 ppm 10 ppm 488 200 ppm — 150 ppm 10ppm 5% 606 — 200 ppm 150 ppm 10 ppm 5%

Results

Thau- Sample GMG- GMG- GSG- matin Taste No. V20S V40 RA20 10% sugar SEprofile 352 200 ppm — 150 ppm 10 ppm Almost no sweetness 908 — 200 ppm150 ppm 10 ppm 1.5% 488 200 ppm — 150 ppm 10 ppm 5%  10% Very sugar-like 606 — 200 ppm 150 ppm 10 ppm 5%  10% Very sugar- like

Discussion

As for the synergistic effect, it can be found that although theconcentration of GMG+GSG+thaumatin is below 400 ppm, at whichconcentration the composition has very low or almost no sweetness, itincreases the sweet potency of sugar. It can add about 3.5-5% SE withoutany change in taste. That means GMG+GSG+thaumatin has synergistic effectwith sugar. The sweetness level thresholds for GMGV20S, GSG-RA20 andGMGV40 are above the levels used, therefore alone or in combination theyimparted no sweetness to the compositions noted above.

The combination of an MG, a GMG and an SG (a composition comprisingmogroside or a swingle extract, a glycosylated mogroside or aglycosylated swingle extract, a glycosylated steviol glycoside or aglycosylated stevia extract and a steviol glycoside or a stevia extract)

Conditions

The samples were tested in aqueous solution of citric acid at pH 3.8.

The samples were as follows:

Sample GMG- No. MGV20 MGV50 V20S RA97 241 200 ppm — — 200 ppm 815 200ppm — 200 ppm 200 ppm 698 — 200 ppm — 200 ppm 338 — 200 ppm 200 ppm 200ppm

Results

Sample GMG- Sugar- After No. MGV20 MGV50 V20S RA97 SE like Bitter tastelingering 241 200 ppm — — 200 ppm   5% 3 2 2.5 3 815 200 ppm — 200 ppm200 ppm 5.5% 3.5 1 1 1.5 698 — 200 ppm — 200 ppm   6% 3.5 2.5 2.5 2.5338 — 200 ppm 200 ppm 200 ppm   7% 4 1 1 1.5

Discussion

As for the synergistic effect, it can be found that although theconcentration of GMG-V20S is 200 ppm, at which concentration range thecomposition is considered to have no sweetness, it increases the sweetpotency of RA97+MGV. It can add 0.5%-1% SE. That means GMG hassynergistic effect with RA97+MGV.

Meanwhile, the mouth feeling of RA97+MGV can be improved by GMG. Thebitter taste, after taste (like metallic and licorice taste) andsweetness lingering can be reduced or eliminated.

Although the present invention has been described with reference topreferred embodiments, persons skilled in the art will recognize thatchanges may be made in form and detail without departing from the spiritand scope of the invention. All references cited throughout thespecification, including those in the background, are incorporatedherein in their entirety. Those skilled in the art will recognize, or beable to ascertain, using no more than routine experimentation, manyequivalents to specific embodiments of the invention describedspecifically herein. Such equivalents are intended to be encompassed inthe scope of the following claims.

What is claimed is:
 1. A composition comprising a glycosylated mogrosideor a glycosylated swingle extract and at least one non-mogroside basedsweetener, a non-swingle based sweetener or a non-stevia basedsweetener.
 2. The composition according to claim 1, wherein thenon-mogroside based sweetener, the non-swingle based sweetener or thenon-stevia based sweetener comprises one or more of cane sugar, beetsugar, honey, sucrose, fructose, maltose, xylitol, sorbitol, dextrose,glucose, mannitol, arabinose, galactose, mannose, rhamnose, xylose,inulin, sucralose, aspartame, stevia acesulfame-K, neotame, thaumatin,brazzein, miraculin, curculin, pentadin, mabinlin, erythritol,trehalose, raffinose, cellobiose, tagatose, DOLCIA PRIMA™ allulose,inulin,N—[N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-alpha-aspartyl]-L-phenylalanine1-methyl ester, glycyrrhizin, monellin, or sodium cyclamate and mixturesthereof.
 3. The composition of claim 1, wherein the glycosylatedmogroside or the glycosylated swingle extract comprises a glycosylatedmogroside II, a glycosylated mogroside III, a glycosylated mogroside IV,a glycosylated mogroside V, a glycosylated siamenoside I or aglycosylated 11-oxomogroside V or any combination thereof.
 4. Thecomposition of claim 3, wherein the glycosylated mogroside or theglycosylated swingle extract comprises glycosylated mogroside V.
 5. Thecomposition of claim 4, wherein the glycosylated mogroside V isGMG-V20L, GMG-V20S, GMG-V40, or GMG-V60.
 6. The composition of claim 1,wherein the ratio of the glycosylated mogroside or the glycosylatedswingle extract to the non-mogroside sweetener is from 200:1 to about1:2000 on a weight basis.
 7. A composition comprising a glycosylatedmogroside or a glycosylated swingle extract and a glycosylated steviolglycoside or a glycosylated stevia extract.
 8. The composition of claim7, wherein the glycosylated mogroside or the glycosylated swingleextract comprises a glycosylated mogroside II, a glycosylated mogrosideIII, a glycosylated mogroside IV, a glycosylated mogroside V, aglycosylated siamenoside I or a glycosylated 11-oxomogroside V or anycombination thereof.
 9. The composition of claim 8, wherein theglycosylated mogroside or the glycosylated swingle extract comprises aglycosylated mogroside V.
 10. The composition of claim 9, wherein theglycosylated mogroside V is GMG-V20L, GMG-V20S, GMG-V40, or GMG-V60. 11.The composition of claim 7, wherein the glycosylated steviol glycosideor glycosylated stevia extract comprises one or more of theglycosylation products of steviol, stevioside, steviolbioside,rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D,rebaudioside E, rebaudioside F, rebaudioside M, rebaudioside O,rebaudioside H, rebaudioside I, rebaudioside L, rebaudioside N,rebaudioside K, rebaudioside J, rubusoside, dulcoside A and mixturesthereof.
 12. The composition of claim 11, wherein the glycosylatedproduct is a glycosylated rebaudioside A, a glycosylated rebaudioside B,a glycosylated rebaudioside D or combinations thereof.
 13. Thecomposition of claim 7, wherein the ratio of the glycosylated mogrosideor the glycosylated swingle extract to the glycosylated steviolglycoside or glycosylated stevia extract is from 3:1 to about 1:3 on aweight basis.
 14. A composition comprising a glycosylated mogroside or aglycosylated swingle extract, a mogroside or swingle extract andoptionally at least one non-mogroside based sweetener, a non-swinglebased sweetener or a non-stevia based sweetener or a steviol glycosideor stevia extract.
 15. The composition of claim 14, wherein thenon-mogroside based sweetener, the non-swingle based sweetener or thenon-stevia based sweetener comprises one or more of cane sugar, beetsugar, honey, sucrose, fructose, maltose, xylitol, sorbitol, dextrose,glucose, mannitol, arabinose, galactose, mannose, rhamnose, xylose,inulin, sucralose, aspartame, stevia acesulfame-K, neotame, thaumatin,brazzein, miraculin, curculin, pentadin, mabinlin, erythritol,trehalose, raffinose, cellobiose, tagatose, DOLCIA PRIMA™ allulose,inulin,N—[N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-alpha-aspartyl]-L-phenylalanine1-methyl ester, glycyrrhizin, monellin, or sodium cyclamate and mixturesthereof.
 16. The composition of claim 14, wherein the glycosylatedmogroside or the glycosylated swingle extract comprises a glycosylatedmogroside II, a glycosylated mogroside III, a glycosylated mogroside IV,a glycosylated mogroside V, a glycosylated siamenoside I or aglycosylated 11-oxomogroside V or any combination thereof.
 17. Thecomposition of claim 16, wherein the glycosylated mogroside or theglycosylated swingle extract comprises glycosylated mogroside V.
 18. Thecomposition of claim 17, wherein the glycosylated mogroside V isGMG-V20L, GMG-V20S, GMG-V40, or GMG-V60.
 19. The composition of claim14, wherein the mogroside or swingle extract comprises mogroside II,mogroside III, mogroside IV, mogroside V, siamenoside I or11-oxomogroside V or any combination thereof.
 20. The composition ofclaim 14, wherein the steviol glycoside or the stevia extract comprisesone or more of steviol, stevioside, steviolbioside, rebaudioside A,rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E,rebaudioside F, rebaudioside M, rebaudioside O, rebaudioside H,rebaudioside I, rebaudioside L, rebaudioside N, rebaudioside K,rebaudioside J, rubusoside, dulcoside A and mixtures thereof.
 21. Acomposition comprising a mogroside or a swingle extract and aglycosylated steviol glycoside or a glycosylated stevia extract andoptionally at last one non-mogroside based sweetener, a non-swinglebased sweetener or a non-stevia based sweetener or a steviol glycosideor stevia extract.
 22. The composition of claim 21, wherein themogroside or swingle extract comprises mogroside II, mogroside III,mogroside IV, mogroside V, siamenoside I or 11-oxomogroside V or anycombination thereof.
 23. The composition of claim 21, wherein theglycosylated steviol glycoside or glycosylated stevia extract comprisesone or more of the glycosylation products of steviol, stevioside,steviolbioside, rebaudioside A, rebaudioside B, rebaudioside C,rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside M,rebaudioside O, rebaudioside H, rebaudioside I, rebaudioside L,rebaudioside N, rebaudioside K, rebaudioside J, rubusoside, dulcoside Aand mixtures thereof.
 24. The composition of claim 23, wherein theglycosylated product is a glycosylated rebaudioside A, a glycosylatedrebaudioside B, a glycosylated rebaudioside D or combinations thereof.25. A composition comprising a glycosylated steviol glycoside or aglycosylated stevia extract, a steviol glycoside or a stevia extract, amogroside or swingle extract and optionally at least one non-mogrosidebased sweetener, a non-swingle based sweetener or a non-stevia basedsweetener.
 26. The composition of claim 25, wherein the glycosylatedsteviol glycoside or glycosylated stevia extract comprises one or moreof the glycosylation products of steviol, stevioside, steviolbioside,rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D,rebaudioside E, rebaudioside F, rebaudioside M, rebaudioside O,rebaudioside H, rebaudioside I, rebaudioside L, rebaudioside N,rebaudioside K, rebaudioside J, rubusoside, dulcoside A and mixturesthereof.
 27. The composition of claim 25, wherein the steviol glycosideor stevia extract comprises one or more of steviol, stevioside,steviolbioside, rebaudioside A, rebaudioside B, rebaudioside C,rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside M,rebaudioside O, rebaudioside H, rebaudioside I, rebaudioside L,rebaudioside N, rebaudioside K, rebaudioside J, rubusoside, dulcoside Aand mixtures thereof.
 28. The composition of claim 27, wherein thesteviol glycoside is rebaudioside A, rebaudioside B, rebaudioside D ormixtures thereof.
 29. The composition of claim 28, wherein therebaudioside A is RA98.
 30. The composition of claim 25, wherein themogroside or swingle extract comprises mogroside II, mogroside III,mogroside IV, mogroside V, siamenoside I or 11-oxomogroside V or anycombination thereof.
 31. The composition of claim 25, wherein theoptional non-mogroside based sweetener, the non-swingle based sweeteneror the non-stevia based sweetener comprises one or more of cane sugar,beet sugar, honey, sucrose, fructose, maltose, xylitol, sorbitol,dextrose, glucose, mannitol, arabinose, galactose, mannose, rhamnose,xylose, inulin, sucralose, aspartame, stevia acesulfame-K, neotame,thaumatin, brazzein, miraculin, curculin, pentadin, mabinlin,erythritol, trehalose, raffinose, cellobiose, tagatose, DOLCIA PRIMA™allulose, inulin,N—[N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-alpha-aspartyl]-L-phenylalanine1-methyl ester, glycyrrhizin, monellin, or sodium cyclamate and mixturesthereof.
 32. The composition of claim 31, wherein the non-mogrosidebased sweetener is sucrose or thaumatin.